Decadent Raspberry Chocolate Cheesecake
Calorie and fat content of this cheesecake can be adjusted by using regular, low-fat, or fat-free cream cheese. The raspberries add beautiful, elegant color and sweet-tart berry flavor to contrast with the rich chocolate cheesecake.
Prep Time: 15 minutes |
Cook Time: 70 minutes |
Makes: 16 servings
Ingredients
- 2 2 2 pkg. Volumecream cheese, softened
- 1 1/2 1 1/2 1 1/2cup CUP_USVolumegranulated sugar
- 2/3 2/3 2/3cups CUP_USVolumeunsweetened cocoa powder
- 1 1 1 tsp. TEASPOON_USVolumevanilla extract
- 4 4 4large eggs
- 2 2 2pkg. Volume(6 oz) Driscoll’s Raspberries
- 2 2 2 oz. OUNCE_USVolumebar of semi-sweet chocolate
Instructions
- Preheat oven to 325°F. Butter bottom and sides of a 9-inch round springform pan.
- Beat cream cheeses in a large bowl of electric mixer until smooth.
- Beat in sugar, cocoa powder and vanilla, starting on low speed then increasing to high, until thoroughly mixed.
- Beat in eggs one at a time, scraping edges well after each addition. Pour into pan
- Bake about 1 hour and 10 minutes or until just barely set in center. Edges may crack slightly.
- Turn oven off and leave in oven 1 hour with door ajar. Remove from oven and cool completely. Cover and chill at least 8 hours. Run a knife around edge and remove rim.
- Top cheesecake with raspberries. Hold chocolate bar over cheesecake; firmly slide a sharp vegetable peeler along edge of chocolate allowing shavings to fall on cake.
Lighten Up Tip
Lighten up the recipe by using four 1/3 less fat packages of cream cheese, or two 1/3 less fat and two fat-free packages. Cheesecake will be denser. Nutrition Facts
|
Amount Per Serving Calories 298 Total Fat 18.8g Saturated Fat 11.4g Cholesterol 104mg Sodium 223mg Total Carbohydrates 27.15g Dietary Fiber 3.1g Protein 6.8g |