Ingredients Jump to Instructions ↓

  1. 1 1/3 cups graham cracker crumbs

  2. 1/4 cup sugar

  3. 1 tablespoon butter or stick margarine , melted Cooking spray

  4. 3 cups fresh raspberries

  5. 2 (8-ounce) blocks fat-free cream cheese , softened

  6. 1 (8-ounce) block 1/3-less-fat cream cheese, softened

  7. 1 cup sugar

  8. 1/4 cup amaretto (almond-flavored liqueur)

  9. 2 tablespoons flour

  10. 2 teaspoons vanilla extract

  11. 1/4 teaspoon salt

  12. 3 ounces white chocolate , melted

  13. 3 large eggs Fresh raspberries

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 degrees.

  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. 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 degrees 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.

  3. CALORIES 315 (29 percent from fat); FAT 10.3g (sat 5.6g, mono 3.4g, poly 0.7g); PROTEIN 10.4g; CARB 41.5g; FIBER 2.4g; CHOL 82mg; IRON 0.9mg; SODIUM 454mg; CALC 149mg


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