Recipe courtesy of Cooking Light Magazine

White Chocolate-Raspberry Cheesecake

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  • Yield: 12 servings
  • Nutrition Info
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1 1/3 cups graham cracker crumbs

1/4 cup sugar

1 tablespoon butter or stick margarine, melted Cooking spray

3 cups fresh raspberries


Two 8-ounce blocks fat-free cream cheese, softened

One 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)


  1. Preheat oven to 325 degrees.
  2. 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.

Cook’s Note

Prepare this cheesecake ahead of time because it needs time to chill. Baking it in a water bath keeps it moist and creamy.