Sunday, October 7, 2012

LOWFAT CHOCOLATE & RASPBERRY CHEESECAKE

Crust:
1 cup finely crushed chocolate graham crackers
1 large egg white, lightly beaten

Preheat oven to 350 degrees. 
Spray a 9-inch springform pan with nonstick cooking spray.
Remove 3 large eggs from refrigerator.

Combine the graham crackers and egg white in a small bowl until thoroughly combined.  Press mixture onto the bottom of the prepared springform pan.  Bake at 350 degrees for 6-7 minutes.  Allow to cool while making filling.

Filling:
1/2 cup baking cocoa powder
1 1/3 cups sugar, divided
4 tbsp flour, divided
1 oz grated semisweet choclate
3 blocks (8-oz each) reduced-fat cream cheese
8 oz fat-free sour cream
3 large eggs, room temperature
1 tsp vanilla extract
1 tsp chocolate extract
1 cup fresh raspberries

Combine cocoa, the 1/3 cup of sugar, 3 tablespoons of the flour, and the grated chocolate in a small mixing bowl; set aside.

Mix the cream cheese, sour cream, eggs, and the remaining cup of sugar in a food processor until until smooth.  Add the chocolate mixture, the vanilla extract, and chocolate extract; blend until smooth.

Toss the raspberries in the last tablespoon of the flour to coat then gently stir into the filling mixture.  Pour into the cooled crust.  Bake cheesecake at 350 degrees for 1 hour or until the center is just set.  Allow to cool completely at room temperature then cover and refrigerate overnight.

Drizzle:
1/2 oz dark chocolate
1 1/2 tsp butter

In a small microwave-safe bowl or cup, melt the chocolate and butter together.  Whisk until smooth then drizzle over the cake before serving.

Garnish with some fresh raspberries, if desired.

Yield: 12 servings
Per serving: 332 calories, 37 g carbs, 10 g protein, and 27 grams fat (10 saturated) 
Note: This recipe is a make over of the Cheesecake Factory's 1,090 calories, 45 g saturated fat Chocolate Raspberry Truffle Cheesecake.

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