Recipe: White Chocolate-Raspberry Cheesecake YUM!

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White Chocolate-Raspberry Cheesecake

Crust:

1-1/3 cups graham cracker crumbs

1/4 cup sugar

1 tablespoon butter or stick margarine, melted

Cooking spray

3 cups fresh raspberries

Filling:

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)

Prepare this cheesecake ahead of time because it needs time to chill.

Baking it in a water bath keeps it moist and creamy.

Preheat oven to 325 degrees.

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.

Yield: 12 servings (serving size: 1 wedge).

CALORIES 315 (29% 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

~~

To laugh often and much; to win the respect of intelligent people and the

affection of children...to leave the world a better place...to know even one

life has breathed easier because you have lived. This is to have succeeded.

--- Ralph Waldo Emerson