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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 480.6
  • Total Fat: 12.2 g
  • Cholesterol: 112.4 mg
  • Sodium: 1,434.9 mg
  • Total Carbs: 44.8 g
  • Dietary Fiber: 4.0 g
  • Protein: 34.3 g

View full nutritional breakdown of White Chocolate Pudding Raspberry Cheese Cake calories by ingredient
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White Chocolate Pudding Raspberry Cheese Cake

Submitted by: LAKERGREAT1


loosely from here -
loosely from here -

Number of Servings: 6


    Kraft Philadelphia 95% Fat Free cream cheese, 50 tbsp (remove)
    Raspberries, 312 grams (remove)
    Splenda, 6 tsp (remove)
    Water, tap, 0.5 cup (8 fl oz) (remove)
    *Guar Gum, 0.40 tsp (remove)
    Milk, 1%, 2 cup (remove)
    *Jell-O Sugar Free Fat Free Instant Pudding - White Choco..., 4 serving (remove)
    Egg, fresh, 2 large (remove)
    Egg White (Naturegg Simply Egg Whites) Per 1/4 cup (abou..., 0.75 cup (remove)
    Kraft Cool Whip 95% Fat Free whipped topping, 8 tbsp (remove)
    Splenda, 24 tsp (remove)
    *Honey Maid Graham Cracker Crumbs, 180 gram(s) (remove)
    BPT Whey Protein Crisps - Chocolate, 54 gram(s) (remove)
    Becel 64% less, 9 tsp (remove)



In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Serving Size: Makes 6 Large Servings

TAGS:  Desserts |

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