Prepare this cheesecake ahead of time because it needs time to chill. Baking it in a water bath keeps it moist and creamy.
Ingredients
Crust:
- 1 1/3 cups graham cracker crumbs
- 1/4 cup sugar
- 1 tablespoon butter or stick margarine, melted Cooking spray
- 3 cups fresh raspberries
Filling:
- 2 (8-ounce) blocks fat-free cream cheese, softened
- 1 (8-ounce) block 1/3-less-fat cream cheese, softened
- 1 cup sugar
- 1/4 cup amaretto (almond-flavored liqueur)
- 2 tablespoons flour
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt 3 ounces white chocolate, melted
- 3 large eggs
- Fresh raspberries (optional)
Directions
Preheat oven to 325 degrees.
Combine first 3 ingredients in a small bowl. Firmly press mixture into bottom and 1-inch up sides of a 9-inch springform pan coated with cooking spray. Wrap outside of pan with foil. Arrange berries in crust; set aside. Place cheeses in a large bowl; beat at medium speed of a mixer until smooth. Add 1 cup sugar and next 5 ingredients (1 cup sugar through chocolate); beat until smooth. Add eggs, 1 at a time, beating well after each addition. Pour cheese mixture into prepared pan. Place cheesecake in a large shallow pan; add hot water to pan to a depth of 1-inch. Bake at 325 degrees for 1 hour and 10 minutes or until almost set. Remove cheesecake from oven; cool to room temperature. Cover and chill at least 4 hours. Garnish with additional raspberries, if desired.
CALORIES 315 (29 percent from fat); FAT 10.3g (sat 5.6g, mono 3.4g, poly 0.7g); PROTEIN 10.4g; CARB 41.5g; FIBER 2.4g; CHOL 82mg; IRON 0.9mg; SODIUM 454mg; CALC 149mg
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Read all 8 reviews
By sandra1adams_36...
San Diego, CA
on March 29, 2007
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I have made this recipe many times, and each time it turns out great. It isn't too hard to prepare, and has a solid presentation when served.
By ltp2004_6995508
glen allen, VA
on January 07, 2007
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I made this for my dad. It was such a hit that everyone was upset there was not enough for seconds.
By jilian_murphy_4...
Burlington, VT
on May 07, 2006
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The concept of this cheesecake is fabulous..the flavors are, too. However, I know the first time I tried making this the top of the cake cracked and was still a little soft for my taste on the inside. Also, the raspberries on the bottom make my crust soggy. I played around with the recipe a bit and have had great success. Instead of the fresh raspberries at the bottom, I went and got a really good quality...seedless...raspberry jam. I heat it up and swirl it throughout the cheesecake. It turned out great...plus it looks really fancy. :
Read all 8 reviews