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Healthier White Chocolate Raspberry Cheesecake
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Prep Time:
60 minutes
Cook Time:
60 minutes
Total Time:
600 minutes
Indulge in a healthier raspberry-swirled cheesecake with reduced fat dairy and less butter and sugar.
Ingredients:
  • 1 cup chocolate cookie crumbs
  • 1 tablespoon white sugar
  • 3 tablespoons butter, melted
  • 1 (10 ounce) package frozen raspberries
  • 2 teaspoons cornstarch
  • 2 cups white chocolate chips
  • 0.25 cup 1% milk
  • 3 (8 ounce) packages Neufchatel cheese, softened
  • 3 eggs
Instructions:
  • Preheat your oven to 325 degrees F (165 degrees C) and wrap a 9-inch springform pan with two layers of aluminum foil.
  • Combine the cookie crumbs, 1 tablespoon of sugar, and melted butter in a bowl, then firmly press the mixture into the bottom of the pan.
  • In a saucepan, mix together raspberries, 2 tablespoons of sugar, cornstarch, and water. Cook on high heat until the mixture thickens into a sauce, approximately 5 minutes. Strain the sauce through a mesh strainer to remove seeds.
  • In a metal bowl set over a pot of gently simmering water, melt white chocolate chips with milk, stirring occasionally until smooth.
  • Combine Neufchatel cheese and 1/2 cup sugar until smooth. Gradually mix in eggs. Add vanilla extract and melted white chocolate. Spread half of the batter over crust. Drizzle 3 tablespoons raspberry sauce. Spread remaining batter and spoon 3 more tablespoons of raspberry sauce. Swirl with a knife for a marbled look. Bake in a water bath halfway up the pan.
  • Bake in preheated oven until filling is firm, about 55 to 60 minutes. Allow to cool completely, then refrigerate for 8 hours. Unmold and serve with leftover raspberry sauce.

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