White Chocolate-Raspberry Cheesecake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Prepare this cheesecake ahead of time because it needs time to chill. Baking it in a water bath keeps it moist and creamy. 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 |
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:
1. Preheat oven to 325°.
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.
3. 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.
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