Healthier White Chocolate Raspberry Cheesecake

This recipe still packs all the flavor of a great restaurant-style cheesecake, but we made it healthier by using lighter dairy products and less butter and sugar.

• Preparation Time: 60 mins
• Cooking Time: 60 mins
• Total Time: 2 hr
• Calories: 354 Calories

Ingredients

• ½ cup white sugar
• 1 teaspoon vanilla extract
• 1 tablespoon white sugar
• 2 tablespoons white sugar
• 3 eggs
• ½ cup water
• 2 teaspoons cornstarch
• 1 cup chocolate cookie crumbs
• 3 tablespoons butter, melted
• 2 cups white chocolate chips
• 1 (10 ounce) package frozen raspberries
• ¼ cup 1% milk
• 3 (8 ounce) packages Neufchatel cheese, softened

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Cover the outside of a 9-inch springform pan with double layers of aluminum foil.

Step 2

Mix together cookie crumbs, 1 tablespoon sugar, and melted butter in a bowl. Press mixture into bottom of pan.

Step 3

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.

Step 4

Melt white chocolate chips with milk in a metal bowl over a pan of simmering water, stirring occasionally until smooth.

Step 5

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.

Step 6

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.