Name: White Chocolate-Raspberry Cheesecake
Yield: 12 servings
Ingredients: 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)

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.

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.

White Chocolate-Raspberry Cheesecake

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