Need Recipe from May 200 issue......

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HELP! I've looked and looked and I have every other issue but the May 2000 recipe. I need the recipe for the White Chocolate Rasberry Cheesecake on page 140. thank you

[Laura B]

Here you go:


* Exported from MasterCook *

White Chocolate-Raspberry Cheesecake

Recipe By :Cooking Light Magazine. May 2000. Page: 140.
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
1 1/3 cups graham cracker crumbs
1/4 cup sugar
1 tablespoon butter or stick margarine, melted
Cooking spray
3 cups fresh raspberries
Filling:
2 blocks (8 ounces, each) fat-free cream cheese,
softened
1 block 1/3-less-fat cream cheese -- softened
1 cup sugar
1/4 cup amaretto (almond-flavored liqueur)
2 tablespoons flour
2 teaspoons vanilla extract
1/4 teaspoon salt
3 ounces white chocolate, melted
3 large eggs
Fresh raspberries (optional)

1. Preheat oven to 325 degrees.

2. Combine first 3 ingredients in a small bowl. Firmly press mixture into bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray. Wrap outside of pan with foil. Arrange berries in crust; set aside.

3. Place cheeses in a large bowl; beat at medium speed of a mixer until smooth. Add 1 cup sugar and next 5 ingredients (1 cup sugar through chocolate); beat until smooth. Add eggs, 1 at a time, beating well after each addition. Pour cheese mixture into prepared pan. Place cheesecake in a large shallow pan; add hot water to pan to a depth of 1 inch. Bake at 325 degrees for 1 hour and 10 minutes or until almost set. Remove cheesecake from oven; cool to room temperature. Cover and chill at least 4 hours. Garnish with additional raspberries, if desired. Yield: 12 servings (serving size: 1 wedge).

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Per Serving (excluding unknown items): 159 Calories; 2g Fat (12.4% calories from fat); 2g Protein; 33g Carbohydrate; 2g Dietary Fiber; 47mg Cholesterol; 115mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates.

NOTES : Prepare this cheesecake ahead of time because it needs time to chill. Baking it in a water bath keeps it moist and creamy.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0