This recipe still packs all the flavor of a great restaurant-style cheesecake, but we made it healthier by using lighter dairy products and less butter and sugar.
Original recipe makes 1 9-inch cheesecake
Ingredients
1 cup chocolate cookie crumbs
1 tablespoon white sugar
3 tablespoons butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/4 cup 1% milk
3 (8 ounce) packages Neufchatel cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract
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PREP
1 hr
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COOK
1 hr
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READY IN
10 hrs
Directions
- Preheat oven to 325 degrees F (165 degrees C). Cover the outside of a 9-inch springform pan with double layers of aluminum foil.
- Mix together cookie crumbs, 1 tablespoon sugar, and melted butter in a bowl. Press mixture into bottom of pan.
- 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.
- Melt white chocolate chips with milk in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
- 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.
- 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.
Nutrition
Calories: 354 kcal
Carbohydrates: 32.8 g
Cholesterol: 82 mg
Fat: 21.9 g
Fiber: 1 g
Protein: 7.7 g
Sodium: 263 mg