White Chocolate-Raspberry Cheesecake

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

Yield:

12 servings (serving size: 1 wedge)

Recipe from

Nutritional Information

Calories 315
Caloriesfromfat 29 %
Fat 10.3 g
Satfat 5.6 g
Monofat 3.4 g
Polyfat 0.7 g
Protein 10.4 g
Carbohydrate 41.5 g
Fiber 2.4 g
Cholesterol 82 mg
Iron 0.9 mg
Sodium 454 mg
Calcium 149 mg

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)

Preparation

Preheat oven to 325°.

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° 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.

Note:

Marge Perry,

May 2000
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