Dark Chocolate-Raspberry Cheesecake
- Number of Servings: 12
Ingredients
1 cup graham cracker crumbs2 Tbsp country crock + calcium, melted2/3 cup + 2 Tbsp splenda1 cup raspberries + additional for garnish2 cup dark chocolate chips, divided16 oz fat-free cream cheese1 cup fat free plain greek yogurt1 egg1/2 cup egg whites3 Tbsp whole wheat flour2 tsp vanilla extract1 tsp instant coffee granules2 Tbsp fat free half-and-half
Preheat the oven to 350°F. Coat a 9" springform pan with cooking spray and set aside.
Combine the graham cracker crumbs, margarine, and 1 tablespoon of the splenda in a bowl and mix together. Press into the bottom of the prepared pan and refrigerate until ready to use. Toss the raspberries with 1 tablespoon of the splenda.
Melt 1 cup of the chocolate chips in the top of a double boiler, taking care to keep the water from touching the bottom of the pan containing the chips. Remove from the heat and set aside.
Meanwhile, beat together the cream cheese, greek yogurt, egg, egg whites and remaining 2/3 cup splenda with an electric mixer until smooth. Slowly beat in the flour, vanilla extract, and coffee. Add the reserved chocolate and beat on high speed until well incorporated.
Pour half of the chocolate batter into the pan and top with the raspberry mixture. Gently pour the remaining batter over the raspberries.
Bake for 48 to 52 minutes. Remove from the oven and run a knife around the edge of the sides to loosen. Place pan on a rack and let cool for 45 minutes. Remove the cake from the pan and chill for 3 hours or up to overnight.
When the cake is chilled, melt the remaining 1 cup chocolate chips in the top of a double boiler and stir in the half-and-half. Cool slightly and pour onto the top of the cake. Spread with a spatula to the edge so that some of the chocolate runs down the side of the cake. Garnish with additional raspberries. Chill until ready to serve.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user SLJGEMINI75.
Combine the graham cracker crumbs, margarine, and 1 tablespoon of the splenda in a bowl and mix together. Press into the bottom of the prepared pan and refrigerate until ready to use. Toss the raspberries with 1 tablespoon of the splenda.
Melt 1 cup of the chocolate chips in the top of a double boiler, taking care to keep the water from touching the bottom of the pan containing the chips. Remove from the heat and set aside.
Meanwhile, beat together the cream cheese, greek yogurt, egg, egg whites and remaining 2/3 cup splenda with an electric mixer until smooth. Slowly beat in the flour, vanilla extract, and coffee. Add the reserved chocolate and beat on high speed until well incorporated.
Pour half of the chocolate batter into the pan and top with the raspberry mixture. Gently pour the remaining batter over the raspberries.
Bake for 48 to 52 minutes. Remove from the oven and run a knife around the edge of the sides to loosen. Place pan on a rack and let cool for 45 minutes. Remove the cake from the pan and chill for 3 hours or up to overnight.
When the cake is chilled, melt the remaining 1 cup chocolate chips in the top of a double boiler and stir in the half-and-half. Cool slightly and pour onto the top of the cake. Spread with a spatula to the edge so that some of the chocolate runs down the side of the cake. Garnish with additional raspberries. Chill until ready to serve.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user SLJGEMINI75.
Nutritional Info Amount Per Serving
- Calories: 299.0
- Total Fat: 14.6 g
- Cholesterol: 18.6 mg
- Sodium: 267.5 mg
- Total Carbs: 37.4 g
- Dietary Fiber: 4.0 g
- Protein: 9.9 g
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