It’s true: raspberries and chocolate belong together. Try this lighter truffle cheesecake, decorated in ripe raspberries.

Recipe by Oxmoor House January 2008

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Oxmoor House

Recipe Summary

prep:
19 mins
cook:
2 hrs
additional:
10 hrs
total:
12 hrs 19 mins
Yield:
16 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • Reduce oven temperature to 325°.

  • 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.

  • 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.

  • Crumble brownie evenly into a 9-inch springform pan coated with cooking spray. Press brownie firmly to form a compact crust.

  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

284 calories; fat 6.9g; saturated fat 3.8g; protein 11.7g; carbohydrates 45.7g; cholesterol 52mg; iron 2.2mg; sodium 386mg; calories from fat 22%; fiber 0.8g; calcium 94mg.
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