Chocolate Raspberry Cheesecake

This decadent chocolate cheesecake with raspberries makes an elegant dessert that'll surely impress your family and friends. Each serving: 332 cal, 17g fat, 10g saturated fat, 10g protein, 37g carb.

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The raspberries add beautiful, elegant color and sweet-tart berry flavor to contrast with the rich chocolate cheesecake.

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The raspberries add beautiful, elegant color and sweet-tart berry flavor to contrast with the rich chocolate cheesecake.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • CRUST:

  • 1

    cup (8-sheets) chocolate graham crackers, finely crushed

  • 1

    large egg white, lightly beaten

  • FILLING:

  • ½

    cups sugar

  • 4

    tablespoons all-purpose flour

  • 1

    box semisweet chocolate, grated

  • 24

    ounces reduced fat cream cheese

  • 8

    ounces fat free sour cream

  • 3

    large eggs, room temperature

  • 1

    teaspoon each, vanilla and chocolate extract

  • 1

    cup fresh raspberries

  • DRIZZLE:

  • ½

    box semisweet chocolate

  • teaspoon unsalted butter

Directions

Heat oven to 350°F. Coat a 9-inch springform pan with nonstick cooking spray. In a small bowl, combine graham-cracker crumbs and egg white; press into bottom of prepared pan. Bake 6 minutes; cool. In a small bowl, combine cocoa powder, 1/3 cup sugar, 3 tablespoons flour, and grated chocolate. In a food processor, mix cream cheese, sour cream, eggs, and remaining 1 cup sugar until smooth. Add cocoa mixture and vanilla and chocolate extracts to cream cheese mixture; blend until smooth. Toss raspberries in remaining 1 tablespoon flour, then fold into filling. Pour filling into crust in pan. Bake 60 minutes, until center is barely set. Cool at room temperature, then cover and refrigerate overnight. In a small microwave-safe bowl, melt semisweet chocolate and butter; whisk until smooth. Drizzle over cake.


Nutrition

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