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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)
Details
Servings 12
Adapted from myrecipes.com
Preparation
Step 1
Preheat oven to 325°.
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° 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.
315 cal, 10.3g fat, 10.4g protein, 41.5g carbs, 2.4g fiber, 454mg sodium
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