Low Fat Chocolate Raspberry Cheesecake

By Hklbrries

Cake can also be frozen for two to three weeks before serving. To serve, thaw for two days in refrigerator, then allow to come to room temperature before slicing.

Ingredients

• Fruit Topping:
• 24 plan chocolate wafer cookies (half of a 9 ounce box)
• Nonfat cooking spray
• 2 (8 ounce) packages fat free cream cheese
• 1 cup sugar
• 1 cup cocoa
• 1 tsp pure vanilla extract
• 3 tbsp sugar free seedless black raspberry preserves
• 1/2 cup fat-free egg substitute
• 1 (16 ounce) container fat-free sour cream
• 1/4 tsp salt
• 1 (10 ounce) box sweetened frozen raspberries, thawed
• 2 tbsp cornstarch

Details

Servings 10

Preparation

Step 1

In a food processor or blender, grind the chocolate wafers into fine crumbs. Generously coat an 8 1/2- or 9-inch springform pan with nonstick cooking spray. Pour the crumbs into the pan and tilt to coat the bottom and sides evenly. Set aside.

Preheat oven to 350 F. With an electric mixer, beat the fat free cream cheese until soft. Add the sugar, cocoa, vanilla extract and raspberry preserves and continue beating until the ingredients are incorporated. Add the egg substitute, fat free sour cream and salt and continue beating until no lumps remain and mixture is smooth and liquid. You may have to beat the mixture for several minutes to reach this consistency.

Pour batter into the prepared pan. Place in oven and immediately reduce oven temperature to 300 F. Bake for 1 hour, or until center is set and firm to the touch. Turn off oven and allow cheesecake to stay in cooling oven for 1 hour longer. Remove and cool completely. Refrigerate overnight before serving.

To make the raspberry sauce, puree the raspberries in a food processor or blender. Strain the pulp through a tea strainer, pressing to remove all the seeds. Discard seeds. Place the cornstarch in a saucepan and stir in the raspberry juice. Bring to a boil, stirring constantly, until thickened. Remove from heat immediately to prevent lumps from forming. Cool and chill. Serve 1 tablespoon of sauce on top of each slice of cheesecake.