Cheesecake with Raspberries & Chocolate
Yield
1 cakePrep
10 minCook
20 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | Ounces |
cream cheese
softened |
*
|
| ½ | cup |
sugar
|
|
| 1 | each |
eggs
room temperature |
|
| ¼ | cup |
sour cream
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 6 | ounces |
pie shell (9 inch)
chocolate wafer |
|
| ½ | cup |
chocolate fudge topping
|
* |
| 1 | cup |
raspberries
fresh |
|
| 1 | tablespoon |
powdered sugar
optional |
|
| 2 | teaspoons |
cocoa powder
unsweetened, optional |
|
| 1 | x |
mint leaves
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | Ounces |
cream cheese
softened |
*
|
| 118 | ml |
sugar
|
|
| 1 | each |
eggs
room temperature |
|
| 59 | ml |
sour cream
|
|
| 2.5 | ml |
vanilla extract
|
|
| 173.4 | ml/g |
pie shell (9 inch)
chocolate wafer |
|
| 118 | ml |
chocolate fudge topping
|
* |
| 237 | ml |
raspberries
fresh |
|
| 15 | ml |
powdered sugar
optional |
|
| 1E+1 | ml |
cocoa powder
unsweetened, optional |
|
| 1 | x |
mint leaves
optional |
*
|
Directions
Preheat oven to 325℉ (160℃).
In a large bowl, with electric mixer, beat cheese with sugar, egg, sour cream, and vanilla.
Pour into crust.
Bake 20 minutes or until top is almost set in center.
Cool on rack for 5 minutes.
Spoon fudge sauce over top in a few dollops.
Cool 15 minutes more.
Carefully spread fudge so it completely covers cake.
Chill.
Just before serving, arrange berries on top of fudge.
If desired, sprinkle lightly with powdered sugar and cocoa powder and garnish with mint leaves.
