Chocolate and Raspberry Cheesecake Recipe
- 3/4 cup graham cracker crumbs
- 2 tablespoons butter, melted
- 1 envelope unflavored gelatin
- 1 cup cold water
- 4 ounces semisweet chocolate, coarsely chopped
- 4 packages (8 ounces each) fat-free cream cheese
- Sugar substitute equivalent to 1 cup sugar
- 1/2 cup sugar
- 1/4 cup baking cocoa
- 2 teaspoons vanilla extract
- 2 cups fresh raspberries
- 1 ounce white candy coating
- 1. In a large bowl, combine cracker crumbs and margarine; press onto the bottom of a 9-in. springform pan. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack.
- 2. For filling, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Add the semisweet chocolate; stir until melted.
- 3. In a large bowl, beat the cream cheese, sugar substitute and sugar until smooth. Gradually add the chocolate mixture and cocoa. Beat in vanilla. Pour into crust; refrigerate for 2-3 hours or until firm.
- 4. Arrange raspberries on top of cheesecake. In a microwave, melt white candy coating; stir until smooth. Drizzle or pipe over berries. Carefully run a knife around edge of pan to loosen. Refrigerate leftovers. Yield: 12 servings.
1 slice: 227 calories, 7g fat (4g saturated fat), 7mg cholesterol, 457mg sodium, 30g carbohydrate (0 sugars, 2g fiber), 13g protein.
Reviews for Chocolate and Raspberry Cheesecake
"My whole family loved this cheesecake. It is a bit softer than regular cheesecake, but it was easy to put together and tasted great. This is a nice lower sugar cheesecake, which my diabetic dad really appreciated. No one else noticed it was lower sugar. It was a yummy Valentine's Day treat!"
"My question also?"
"the recipe sounds good, but just out of curiosity, why are we using both sugar and sugar substitute?"