White Chocolate Raspberry Swirl Cheesecake (Lightened Up) |
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Prep Time: 15 Minutes Cook Time: 115 Minutes |
Ready In: 130 Minutes Servings: 8 |
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A creamy and delicious cheesecake using light ingredients. Cook time is time in the oven but does not include chill time. Ingredients:
3/4 cup graham cracker crumbs |
1 tablespoon light butter, melted |
2 tablespoons splenda sugar substitute |
2 (8 ounce) packages light cream cheese |
1 (8 ounce) package fat-free cream cheese |
3/4 cup splenda granular |
1 egg (extra large) |
3 tablespoons flour |
1/2 cup nonfat sour cream |
1/2 cup nonfat milk |
1 teaspoon lemon zest |
1 teaspoon vanilla |
3 tablespoons white chocolate (about 30 g, chopped) |
2 tablespoons light raspberry jam |
Directions:
1. Crust:.
2. Heat oven to 325°F.
3. Line a 8 or 9 inch springform pan with a parchment round and spray with nonstick coating.
4. Combine graham crumbs, butter, and Splenda.
5. Press into pan and bake for 10 minutes. Cool.
6. Cheesecake:.
7. In large bowl, beat cream cheeses until smooth.
8. Melt 2 tbsp of chocolate.
9. Add Splenda, egg, flour, sour cream, milk, zest, vanilla, and melted chocolate. Beat well.
10. Pour mixture into cooled crust.
11. Drop spoonfuls of jam onto cheesecake and swirl. Sprinkle remaining chocolate evenly on top.
12. Bake at 325 F for 50 - 60 minutes or until middle is firm but still wiggly.
13. Turn off oven and leave cheesecake inside for 1 hour.
14. Remove from oven and cool completely at room temperature.
15. Refrigerate at least 2 hours (better overnight) before serving.
16. Enjoy!
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