Oxmoor House
It’s true: raspberries and chocolate belong together. Try this lighter truffle cheesecake, decorated in ripe raspberries.
How to Make It
Step 1
Preheat oven to 350°.
Step 2
Prepare brownie mix according to package directions using yogurt and 1 egg white. Spread batter into an 8-inch square baking pan coated with cooking spray. Bake at 350° for 35 to 40 minutes or until done. Cool completely in pan on a wire rack.
Step 3
Reduce oven temperature to 325°.
Step 4
Combine cottage cheese and cream cheese in a food processor, and process 2 minutes or until smooth. Add sugar, cocoa, flour, and salt. Process 30 seconds or just until blended, scraping down sides of bowl if needed.
Step 5
Combine coffee granules and hot water. Stir in raspberry spread and melted chocolate. Add raspberry mixture, remaining egg white, eggs, and vanilla to cream cheese mixture in processor; process just until combined.
Step 6
Crumble brownie evenly into a 9-inch springform pan coated with cooking spray. Press brownie firmly to form a compact crust.
Step 7
Pour batter over crust. Bake at 325° for 1 hour and 20 minutes or until almost set. Turn off oven; leave cake in oven 1 hour. Remove from oven; run a knife around edge. Cool completely in pan on a wire rack. Cover and chill at least 8 hours.
Oxmoor House Healthy Eating Collection
