Chocolate Raspberry Cheesecake

By jads8627

This decadent chocolate cheesecake with raspberries makes an elegant dessert that'll surely impress your family and friends.

Each serving: 332 cal, 17g fat, 10g saturated fat, 10g protein, 37g carb.

Ingredients

• CRUST:
• 1 cup (8-sheets) chocolate graham crackers, finely crushed
• 1 large egg white, lightly beaten
• FILLING:
• 1/2 cups sugar
• 4 tablespoons all-purpose flour
• 1 box semisweet chocolate, grated
• 24 ounces reduced fat cream cheese
• 8 ounces fat free sour cream
• 3 large eggs, room temperature
• 1 teaspoon each, vanilla and chocolate extract
• 1 cup fresh raspberries
• DRIZZLE:
• 1/2 box semisweet chocolate
• 1 1/2 teaspoon unsalted butter

Preparation

Step 1

Heat oven to 350°F. Coat a 9-inch springform pan with nonstick cooking spray. In a small bowl, combine graham-cracker crumbs and egg white; press into bottom of prepared pan. Bake 6 minutes; cool.

In a small bowl, combine cocoa powder, 1/3 cup sugar, 3 tablespoons flour, and grated chocolate. In a food processor, mix cream cheese, sour cream, eggs, and remaining 1 cup sugar until smooth. Add cocoa mixture and vanilla and chocolate extracts to cream cheese mixture; blend until smooth.

Toss raspberries in remaining 1 tablespoon flour, then fold into filling. Pour filling into crust in pan. Bake 60 minutes, until center is barely set. Cool at room temperature, then cover and refrigerate overnight.

In a small microwave-safe bowl, melt semisweet chocolate and butter; whisk until smooth. Drizzle over cake.