Healthier White Chocolate Raspberry Cheesecake
Description
Raspberry sauce is swirled into this delicious cheesecake, made healthier by using reduced fat dairy products and less butter and sugar.
Ingredients
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1 cup chocolate cookie crumbs
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1 tablespoon white sugar
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3 tablespoons butter, melted
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1 (10 ounce) package frozen raspberries
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2 tablespoons white sugar
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2 teaspoons cornstarch
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1/2 cup water
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2 cups white chocolate chips
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1/4 cup 1% milk
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3 (8 ounce) packages Neufchatel cheese, softened
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1/2 cup white sugar
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3 eggs
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1 teaspoon vanilla extract
Directions
1
Preheat oven to 325 degrees F (165 degrees C). Cover the outside of a 9-inch springform pan with double layers of aluminum foil.
2
Mix together cookie crumbs, 1 tablespoon sugar, and melted butter in a bowl. Press mixture into bottom of pan.
3
Combine raspberries, 2 tablespoons sugar, cornstarch, and water in a saucepan. Bring to boil and continue boiling until sauce is thick, about 5 minutes. Strain sauce through a mesh strainer to remove seeds.
4
Melt white chocolate chips with milk in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
5
Mix together Neufchatel cheese and 1/2 cup sugar in a large bowl until smooth. Beat in eggs, one at a time. Blend in vanilla extract and melted white chocolate. Pour half the batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan and spoon 3 more tablespoons of raspberry sauce over batter. Swirl batter with tip of knife to create marbled effect. Place pan in a roasting pan and fill roasting pan with hot water to reach halfway up outside of pan.
6
Bake in preheated until filling is set, 55 to 60 minutes. Cool completely. Cover with plastic wrap and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.