Saturday, July 28, 2012

White Chocolate Raspberry Cheesecake-Lightened Up!!

This is not a new recipe for me. This is the 5th time I'm making it and I've always followed the recipe exactly. I never really thought to try to make it a "lighter" version...But let's face's still full of fat and sugar.

I used fat free cream cheese instead of regular, seriously cut down the sugar, left out the cornstarch...

The original version has 824 calories, 56.6g. of fat, 58g. of sugar, 68.8 carbs. 

THIS version has 467 calories, 20g. of fat, 43 sugar, and 53 carbs.

Overall this was still really good. If I didn't know the full delicious fatty taste I wouldn't be missing anything. BUT I've tried the rich decadence before so I'm kind of biased.

I also did not choose to bake this in a water bath and I typically always do this with my cheesecakes. Not sure how that affected the cooking time.

Since I typically only make this for special occasions (like Thanksgiving) I think I will be making the full fat version. The original version also says it serves 16 but I don't know if I could make that work :)

Serves 8


1c. chocolate graham cracker crumbs
2 Tbsp. unsalted butter, melted
24 oz. fat free cream cheese, room temperature
2 Tbsp. sugar
3 large eggs
1 tsp. vanilla
12 oz. white chocolate chips
1/2 c. half-n-half
2 c. frozen raspberries
1/4 c. water
1 Tbsp. sugar

1 c. heavy cream (half pint)
1 Tbsp. powdered sugar
1 tsp. vanilla

whipped cream
fresh raspberries


1. Line a spring-form pan with parchment paper. Preheat oven to 325.

2. In a blender or food processor: Grind graham crackers to crumbs. Combine butter and graham cracker crumbs to make a crust. Press into spring-form pan.

3. In a small saucepan: combine frozen raspberries, 1 Tbsp. sugar, and water. Bring to a boil and simmer for 10 minutes. Strain through a mesh strainer to get rid of the seeds.

4. Combine chocolate chips and half-n-half in a bowl. Microwave for 30 seconds. Stir. Microwave for another 30 seconds and stir. Chips will start to melt. Depending on the microwave you might need to do additional 15 second increments. Don't burn the chocolate.

5. In a large bowl: Beat cream cheese and 2 Tbsp. sugar. Beat in eggs one at a time until smooth. Add chocolate mixture. Mix well.

6. Pour half of the cheesecake mixture into the spring-form pan. Top with 3 Tbsps. of the raspberry sauce. Pour remaining cheesecake mixture.

7. Pour about 3 Tbsp. of raspberry sauce over the top in parallel lines about 1 inch apart. Swirl the sauce with the tip of a knife to create a marbled effect.

8. Bake for 1 hour. Check on the cheesecake. Cook for additional 15 minute increments if necessary. Mine took about 1 1/2 hours.

9. Let cheesecake come to room temperature. Transfer to a plate and cover. Let sit in the freezer overnight or 8 hours.

Top with whipped cream and fresh raspberries. (optional)

Hyvee - Fat Free Cream Cheese, 3 container (8 oz (28 grams) ea.)72048096480Ico_delete
Great Value - Pure Cane Sugar, 9 tsp1353600360Ico_delete
Mccormick's - Pure Vanilla Extract, 1 tsp. (5mL)1210010Ico_delete
Hyvee - Grade A Large Eggs, 3 Egg (50g)2103141800Ico_delete
Nestle's - White Chocolate Chips, 1 container (24 tbsp (14g) ea.)1,6802169602160Ico_delete
Organic Valley - Half N Half, 8 TBSP160414440Ico_delete
Honey Maid - Chocolate Graham Crackers, 7 full cracker sheets45584117287Ico_delete
Great Value - Unsalted Sweet Butter , 2 tbsp (14g)200022000Ico_delete
Great Value - Red Raspberries (Frozen, No Sugar Added), 2 cup (140 g)16034241218Ico_delete
Generic - Filtered Tap Water, 2 oz.000000Ico_delete
Add Ingredient
Per Serving:467532016433


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