Healthier White Chocolate Raspberry Cheesecake

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 325°F (163°C). Mix the chocolate cookie crumbs, 1 tablespoon white sugar and the melted butter, then press into the bottom of a 9-inch springform pan. Bake 8 minutes and let cool.

2. While the crust bakes, combine the frozen raspberries, 2 tablespoons white sugar, cornstarch and 1/2 cup water in a small saucepan. Simmer over medium heat, stirring, until thickened, about 6 minutes. Cool.

3. Melt the white chocolate chips in a microwave or over simmering water, stirring until smooth. Set aside to cool slightly.

4. Beat the softened Neufchatel cheese and 1/2 cup white sugar in a large bowl until smooth, scraping the sides often.

5. Beat in the eggs one at a time on low speed, mixing just until combined. Add the vanilla extract, 1/4 cup 1% milk and the melted white chocolate and mix until smooth.

6. Pour the filling over the cooled crust. Set the springform pan in a larger pan with about an inch of hot water around it, then bake 50 to 55 minutes until the edges are set and the center reaches 160°F (71°C).

7. Turn off the oven, crack the door and let the cheesecake cool inside for 1 hour. Then refrigerate it uncovered for at least 4 hours or overnight.

8. Run a knife around the edge, release the pan side and spoon the cooled raspberry sauce over the top before slicing.