Low-fat chocolate raspberry cheesecake

 
                   LOW-FAT CHOCOLATE RASPBERRY CHEESECAKE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts                         Low-Fat
                 Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   24                    Plain chocolate wafer
                         Cookies (half of a 9 ounce
                         Box)
                         Nonfat cooking spray
    2                    (8 ounce) packages fat-free
                         Cream cheese
    1       c            Sugar
    1       c            Cocoa
    1       t            Pure vanilla extract
    3       tb           Sugar-free seedless black
                         Raspberry preserves
      1/2   c            Fat free egg substitutes
    1                    (16 ounce) container
                         Fat-free sour cream
      1/4   ts           Salt
 
   For Fruit Topping:
   
   1 (10 ounce) box sweetened frozen raspberries, thawed
         2    Tablespoons cornstarch
   
   In a food processor or blender, grind the plain
   chocolate wafers into fine crumbs. Generously coat a
   8.1/2 inch or 9 inch springform pan with nonstick
   cooking spray. Pour the crumbs into the pan and tilt
   to coat the bottom and the sides evenly. Set aside.
   
   Preheat oven to 350^F. With an electric mixer, beat
   the fat-free cream cheese until soft. Add the sugar,
   cocoa, vanilla extract and raspberry preserves and
   continue beating until the ingredients are
   incorporated. Add the egg substitutes, fat free sour
   cream and salt and continue beating until no lumps
   remain and mixture is smooth and liquid. You may have
   to beat the mixture for several minutes to reach this
   consistency.
   
   Pour the batter into the prepared pan. Place in oven
   and immediately reduce oven temperature to 300
   degrees. Bake for one hour, or until center is set and
   firm to the touch. Turn off oven and allow cheesecake
   to stay in cooling oven for one hour longer. Remove
   and cool completely. Refrigerate overnight before
   serving.
   
   To make the raspberry sauce, puree the raspberries in
   a food processor or blender. Strain the pulp through a
   tea strainer, pressing to remove all the seeds.
   Discard seeds. Place the cornstarch in a saucepan and
   stir in the raspberry juice. Bring to a boil, stirring
   constantly until thickened. Remove from heat
   immediately to prevent lumps from forming. Cool and
   chill. Serve one tablespoon of sauce on top of each
   slice of cheesecake.
   
   Cake can also be frozen for two to three weeks before
   serving. To serve, thaw for 2 days in the
   refrigerator, then allow to come to room temperature
   before slicing.
   
   Makes 10 servings
   
   Per serving, including raspberry sauce:
   
   Calories 254 Fat 3.7 grams Cholesterol 11.3 milligrams
   Sodium 405 milligrams
   
   Source: Times-Picayune - January 5th 1995
   
   From The Cookie Lady's Files - Genie
  
 
 
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