Chocolate and Raspberry Cheesecake |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Your valentine will fall in love with this sweet treat from our Test Kitchen. Each silky smooth slice is topped with juicy raspberries and a drizzle of white chocolate, making it an attractive finish to a special meal. Ingredients:
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 |
topping: |
2 cups fresh raspberries |
1 ounce white candy coating |
Directions:
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.
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