Since we used lighter dairy products, less butter, and less sugar, we were able to make this dish healthy without sacrificing any of the flavor of a great restaurant-style cheesecake.
| Prep Time: | 1 hr |
| Cook Time: | 1 hr |
| Additional Time: | 8 hrs |
| Total Time: | 10 hrs |
| Servings: | 16 |
| Yield: | 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
- ½ cup water
- 2 cups white chocolate chips
- ¼ cup 1% milk
- 3 (8 ounce) packages Neufchatel cheese, softened
- ½ cup white sugar
- 3 eggs
- 1 teaspoon vanilla extract
Instructions
- 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.
- This recipe is a healthier version of
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Nutrition Facts
| Calories | 354 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 78 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 13 g |
| Sodium | 263 mg |
| Sugars | 28 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
This was delicious! I was not able to refrigerate it for 8 hours, so it stuck to the knife a little bit. One of the 3 packs was low-fat cream cheese and it was fine. I created more work for less sweetness by only melting one cup of the white chips into the batter. I separately melted dark chocolate and added a little extra milk so I could swirl it in with the raspberry sauce. Also I used pre-crushed graham cracker crumbs instead of the chocolate cookies for the crust.
very tasty..my husband liked it and hes not a health food fanatic!
This was a really great recipe! I used graham crackers as well for the crust and it certainly didn’t hurt the flavor. I used light butter and splenda for 1/2 cup of sugar (the rest I used real sugar), and it was still really good!
I LOVED IT!!!!!!!
Awesome
This recipe made a perfect cheesecake!! I didn’t change a thing and it was a hit with my husband who loves cheesecake! I will definitely make this again!
I didn’t make the crust as stated. Used 2 – 8″ graham cracker crusts as I didn’t want to take the time to make my own crust. I used fresh black berries instead of rasberries as that is what I had. Still came out great – restaurant quality taste. I wasn’t so great at layering the berry sauce or making pretty designs in the cake (I”ll have to practice) but the cake(s) set nicely and didn’t burn, at 325F for an hour, even without the water bath.