White Chocolate Raspberry Cheesecake

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This recipe — a variation of the favorite served at Green Mountain – makes a special treat for your loved ones. As you can see, it doesn’t contain a lot of special low-fat ingredients; the portion size is the key to fitting this into a healthy eating plan. The fresh raspberries baked into the crust are a refreshing surprise.

(Makes 10 servings)


3/4 cup graham cracker crumbs
1 tablespoon sugar
1 tablespoon butter, melted
1 cup fresh raspberries
8 ounces regular cream cheese, softened
1/3 cup sugar
1 1/2 ounces white chocolate, melted
2 egg yolks
1 teaspoon vanilla
1 teaspoon grated lemon zest
1/2 cup light sour cream
2 egg whites
Raspberries for garnish

Preheat oven to 325 degrees. In small bowl, combine graham cracker crumbs, sugar and melted butter. Coat 9-inch spring-form pan with cooking spray and press graham cracker mixture into bottom and 1 inch up the sides. Wrap the outside of pan with a large piece of foil. (Be sure the foil comes up the sides of the pan to prevent water from seeping into the crust.) Arrange berries in the bottom of the crust.

Place cream cheese in a large mixer bowl and beat at medium speed until smooth. Gradually add sugar and white chocolate and beat about 3 minutes. Add egg yolks, one a time, beating well after each addition. Add vanilla and lemon zest; stir in sour cream.

In separate bowl, beat egg white to stiff peaks; carefully fold egg whites into the batter. Pour mixture into prepared crust and place cheese cake in a large shallow roasting pan; add hot water to pan to a 1-inch depth. Bake 45 minutes; turn off oven leaving the oven door ajar by placing a long handled spoon in the door to prop it open. After 1 hour, remove cheesecake from oven and cool to room temperature. Cover and refrigerate for at least 4 hours.

To serve, garnish with additional raspberries, if desired.