WHITE CHOCOLATE RASPBERRY CHEESECAKE

Courtesy of Green Mountain at Fox Run, Vermont. Visit the site to print recipes of the month.

This recipe -- a variation of the favorite served at Green Mountain at Fox Run – makes a special Valentine treat for your loved ones. As you can see, it doesn’t contain a lot of special low-fat ingredients; Green Mountain advocates portion control as the key to fitting this treat into a healthy eating plan. The fresh raspberries baked into the crust are a refreshing surprise.   The Spa Index team has baked this cheesecake with SPLENDA and reduced fat cream cheese, with wonderful results, and we've often substituted other berries or fruit we have on hand.

3/4 cup graham cracker crumbs
1 tablespoon sugar (or substitute SPLENDA)
1 tablespoon butter, melted
1 cup fresh raspberries
8 ounces cream cheese, softened (or substitute reduced fat cream cheese)
1/3 cup sugar (or substitute SPLENDA)
1 1/2 ounces white chocolate, melted
2 egg yolks
1 teaspoon vanilla
1 teaspoon grated lemon zest
1/2 cup light sour cream
2 egg whites
Raspberries for garnish

Preheat oven to 325 degrees. In small bowl, combine graham cracker crumbs, sugar and melted butter. Coat 9-inch spring-form pan with cooking spray and press graham cracker mixture into bottom and 1 inch up the sides. Wrap the outside of pan with a large piece of foil. (Be sure the foil comes up the sides of the pan to prevent water from seeping into the crust.) Arrange berries in the bottom of the crust.

Place cream cheese in a large mixer bowl and beat at medium speed until smooth. Gradually add sugar and white chocolate and beat about 3 minutes. Add egg yolks, one a time, beating well after each addition. Add vanilla and lemon zest; stir in sour cream.

In separate bowl, beat egg white to stiff peaks; carefully fold egg whites into the batter. Pour mixture into prepared crust and place cheese cake in a large shallow roasting pan; add hot water to pan to a 1-inch depth. Bake 45 minutes; turn off oven leaving the oven door ajar by placing a long handled spoon in the door to prop it open. After 1 hour, remove cheesecake from oven and cool to room temperature. Cover and refrigerate for at least 4 hours.

To serve, garnish with additional raspberries, if desired.

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