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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Monday, May 31, 2010


I'm in heaven...when you're near me...succulent raspberries...red as my lips...smoother than silk white chocolate...super creamy cheesecake...

10 sheets low-fat graham crackers, crumbled
1 1/4 cups sugar-divided
3 tablespoons butter, melted and cooled
2 (8oz.) packages fat-free cream cheese, softened
1 (8oz.) package 1/3-less-fat cream cheese, softened
1/2 cup light sour cream, room temperature
1 (4oz.) bar white chocolate (such as Ghirardelli), melted and cooled
3 tablespoons all-purpose flour
3 large eggs
1 teaspoon vanilla extract
1/3 cup seedless raspberry preserves
2 1/2 cup raspberries

Preheat oven to 350 degrees. Place graham crackers and 1/4 cup sugar in a food processor; process until finely ground. Transfer to a medium bowl, add butter, stirring until well blended. Firmly press mixture into bottom and 1-inch up sides of a 9-inch springform pan coated with cooking spray. Bake for 10 minutes or until golden brown. Cool. Reduce oven temperature to 325 degrees.

While crusts cools, place cream cheeses and sour cream in a large bowl; beat with a mixer at medium speed until smooth and fluffy. Gradually add chocolate, beat well. Add remaining 1 cup sugar and flour; beat well. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla.

Pour cheese mixture into prepared crust; bake for 37 minutes or until cheesecake center barely moves when pan is touched. Turn oven off. Leave cheesecake in oven with door partially open for 1 hour. Remove cheesecake from oven, run knife around outside edge. Cool 1 hour on wire rack. Cover and chill at least 8 hours.

Spread preserves over top of cheesecake; top with raspberries.
Yield 16 servings. Serving size: 1 slice. 6 points

No one will ever guess its light!

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