White Chocolate Raspberry Cheesecake
- Number of Servings: 16
Ingredients
1 cup oreo cookie crumbs, outsides only3 Tbsp splenda1/4 cup country crock + calcium, melted1 (10 oz) package frozen raspberries2 Tbsp splenda2 tsp cornstarch1/2 cup water2 cups white chocolate chips1/2 cup fat free half-and-half16 oz fat free cream cheese, softened8 oz light cream cheese, softened1/2 cup splenda2 eggs1/4 cup all whites egg substitute1 tsp vanilla extract
In a medium bowl, mix together cookie crumbs, 3 tablespoons splenda and melted margarine. Presss mixture into the bottom of a 9 inch springform pan.
In a saucepan, combine raspberries, 2 tablespoons splenda, 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. 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 cheeses and 1/2 cup splenda until smooth. Beat in eggs one at a time, then egg white substitute. 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: 16
Number of Servings: 16
Recipe submitted by SparkPeople user SLJGEMINI75.
In a saucepan, combine raspberries, 2 tablespoons splenda, 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. 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 cheeses and 1/2 cup splenda until smooth. Beat in eggs one at a time, then egg white substitute. 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: 16
Number of Servings: 16
Recipe submitted by SparkPeople user SLJGEMINI75.
Nutritional Info Amount Per Serving
- Calories: 277.6
- Total Fat: 14.2 g
- Cholesterol: 35.7 mg
- Sodium: 386.1 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 0.8 g
- Protein: 7.4 g
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