Recipe courtesy of Cooking Light Magazine
White Chocolate-Raspberry Cheesecake
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 315
- Total Fat
- 10.3g grams
- Saturated Fat
- 5.6 grams
- Cholesterol
- 82 milligrams
- Sodium
- 454 milligrams
- Carbohydrates
- 41.5 grams
- Dietary Fiber
- 2.4 grams
- Protein
- 10.4 grams
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:
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.