healthier white chocolate raspberry cheesecake

Ingredients

• Servings: 1
• 1 cup chocolate cookie crumbs
• 1 tablespoon white sugar
• 3 tablespoons butter, melted
• 1 (10 ounce) package frozen raspberries
• 2 tablespoons white sugar
• 2 teaspoons cornstarch
• 1/2 cup water
• 2 cups white chocolate chips
• 1/4 cup 1% milk
• 3 (8 ounce) packages neufchatel cheese, softened
• 1/2 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract

Recipe

Cook Time: 1 hr

Ready Time: 10 hrs


• preheat oven to 325 degrees f (165 degrees c). cover the outside of a 9-inch springform pan with double layers of aluminum foil.
• mix together cookie crumbs, 1 tablespoon sugar, and melted butter in a bowl. press mixture into bottom of pan.
• 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.
• melt white chocolate chips with milk in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
• 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.
• 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.