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Austrian White Chocolate Raspberry Cheesecake

Austrian White Chocolate Raspberry Cheesecake
Prep Time
30-40 minutes
Cook Time
90 minutes
Level of Difficulty
Ingredients Crust
1-1/3cups chocolate graham cracker crumbs
1 T margarine, melted
Cooking Spray
3 cups frozen raspberries

2- 8 oz blocks of fat free cream cheese, softened
1- 8 oz block 1/3-less fat cream cheese, softened
1 cup sugar (may substitute 1 cup Splenda)
¼ cup amaretto (almond-flavored liqueur)
2 T flour
2 t vanilla extract
3 oz white chocolate, melted
¾ cup egg substitute
Fresh raspberries and blackberries for garnish.
Instructions 1. Preheat oven to 325 degrees.
2. Spray a 9” spring-form pan with cooking spray.
3. Combine crumbs and melted margarine in small bowl. Press mixture into the bottom of the pan. Crumb crust will be loose. Wrap outside of pan with foil. Arrange frozen berries on crust and set aside.
4. Place cheeses in large bowl and beat with electric mixer at medium speed until smooth and fluffy. Gradually beat in sugar. Add amaretto, flour, vanilla and melted chocolate. Gradually add egg substitute, beating well after adding. Pour into prepared pan.
5. Place cheesecake in large shallow pan and add hot water to the large pan to the depth of 1”.
6. Bake for 1 hour and 10 minutes or until almost set. Remove from oven and cool for 10-15 minutes. Cover and chill at least 4 hours in refrigerator.
7. Garnish with fresh berries and light whipped topping, if desired.
Makes 12 Servings.
Calories = 280 (222 if made with Splenda)
Fat = 8g (25% of calories)
Protein = 10.4mg
Carbohydrates = 41g (24 if made with Splenda)

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