Healthy
Recipes - Healthy Eating
(Makes 10 servings)  This
recipe -- a variation of the favorite served at Green Mountain
– makes a special Valentine 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.
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.
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