After three days at the Atlantic City Food Network Food and Wine Festival I am not only brain drained, but stomach stuffed! And much to my dismay, I forgot to mention that yesterday was National Cheesecake Day and what could be better than combining cheesecake with rich chocolate and luscious fresh raspberries? This recipe was shared with me by Driscoll whose savory strawberries, blueberries and raspberries I relish all season long.
Chocolate Raspberry 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: 20 minutes
Bake time: 1 hour 15 minutes
Cool time: 9 hours
Makes 16 servings
- chocolate wafer cookies
- tablespoons butter
- packages (8-oz each) cream cheese, softened
- packages (8-oz each) 1/3 less fat cream cheese, softened
- 1-1/2 cups granulated sugar
- 2/3 cup unsweetened cocoa powder
- teaspoon vanilla extract
- large eggs
- packages (6-oz each) Driscoll’s Raspberries
- ounce bar of semi-sweet chocolate
- Preheat oven to 350ºF.
- Place cookie wafers in a zip-top freezer bag or double bag. Crush with fingers or roll with a rolling pin or food can to make about 1 cup fine crumbs.
- Melt butter in a saucepan or medium bowl in the microwave. Stir in crumbs until evenly blended with butter.
- Press crumbs firmly on bottom of 9-inch spring-form pan. Bake 5 minutes. Cool.
- Reduce oven temperature to 325°F.
- 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 bowl well after each addition. Gently stir in 1 cup raspberries. Pour mixture into pan.
- Bake 60-70 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 remaining raspberries. Hold chocolate bar over cheesecake; firmly slide a sharp vegetable peeler along edge of chocolate allowing shavings to fall on cake.
Lighten Up the recipe by using use four 1/3 less fat packages of cream cheese, or two 1/3 less fat and two fat-free packages. Cheesecake will be denser. Omit crust and coat pan with cooking spray.
Nutrition Per Serving: Calories 342, Total Fat 21.41, Saturated 12.18g, Protein 6.92g, 32.51g carbohydrate, Cholesterol 108.04mg, Fiber 3.19g, Sodium 274mg
Recipe courtesy of Driscolls
Some fun – and interesting cheesecake facts:
- The writer Athenaeus is credited with writing the first-ever Greek cheesecake recipe in 230 A.D.
- Cream cheese was an American addition to the cake, and it has since become a staple ingredient in the United States.
- New York is not the only place in America that puts its own spin on cheesecakes. In Chicago, sour cream is added to the recipe to keep it creamy. Philadelphia cheesecake is known for being lighter and creamier than New York-style cheesecake and it can be served with fruit or chocolate toppings. The St. Louis version features a gooey butter cake, which has an additional layer of cake topping on the cheesecake filling.
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