Chocolate Swirl Cheesecake with Raspberry Sauce

Name: Chocolate Swirl Cheesecake with Raspberry Sauce
Prep time: 15 min
Total time: 5 h
Yield: 12
Ingredients: 4 chocolate wafers, crushed (1/4 cup); 2 cups Greek fat free plain yogurt; 1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened; 2/3 cup sugar; 2 tablespoons Gold Medal™ all-purpose flour; 1/4 cup fat-free (skim) milk; 2 teaspoons vanilla; 3 egg whites or 1/2 cup fat-free egg product; 1 tablespoon unsweetened baking cocoa; 1 teaspoon chocolate extract; 1 box (10 oz) frozen raspberries in light syrup, thawed, drained and syrup reserved; 1/4 cup sugar; 4 1/2 teaspoons cornstarch

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Prep 15 min
Total 5 hr 0 min
Ingredients 13
Servings 12

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Treat your family to these chocolate swirl cheesecakes that are served with raspberry sauce and made using yogurt - a wonderful dessert.

by Qué Rica Vida Cocina

Updated Sep 27, 2013

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Ingredients

Cheesecake

4 chocolate wafers, crushed (1/4 cup)
2 cups Greek fat free plain yogurt
1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
2/3 cup sugar
2 tablespoons Gold Medal™ all-purpose flour
1/4 cup fat-free (skim) milk
2 teaspoons vanilla
3 egg whites or 1/2 cup fat-free egg product
1 tablespoon unsweetened baking cocoa
1 teaspoon chocolate extract

Raspberry Sauce

1 box (10 oz) frozen raspberries in light syrup, thawed, drained and syrup reserved
1/4 cup sugar
4 1/2 teaspoons cornstarch

Directions

1

Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. Sprinkle wafer crumbs on bottom of pan; set aside. In medium bowl, beat yogurt and cream cheese with electric mixer on medium speed until smooth. Add sugar, flour, milk, vanilla and egg whites. Beat about 2 minutes or until smooth.
2

In small bowl, reserve 1 cup batter. Carefully spoon and spread remaining batter over crumbs in pan. Add cocoa and chocolate extract to reserved batter; stir until blended. Drop chocolate batter by spoonfuls onto batter in pan. To swirl, cut through batter with metal spatula or knife in one continuous motion (be careful not to touch bottom of pan); turn pan 1/4 turn and repeat.
3

Bake 1 hour. Turn off oven; leave cheesecake in oven with door closed 30 minutes longer. Remove from oven; cool in pan on wire rack away from drafts 15 minutes. Without releasing or removing side of pan, run metal spatula carefully along side of cheesecake to loosen. Cover and refrigerate at least 3 hours.
4

Meanwhile, make Raspberry Sauce. Add enough water to reserved syrup to make 1 1/4 cups. In 2-quart saucepan, mix sugar and cornstarch until smooth. Stir in syrup mixture and raspberries. Heat to boiling over medium heat, stirring frequently. Boil and stir 1 minute; remove from heat. Into bowl, strain sauce through strainer to remove seeds. Refrigerate; serve with cheesecake.

Nutrition Information

190 Calories, 4 1/2g Total Fat, 7g Protein, 29g Total Carbohydrate, 24g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 190

Calories from Fat: 40

Total Fat: 4 1/2g; 7%

Saturated Fat: 2 1/2g; 13%

Trans Fat: 0g

Cholesterol: 15mg; 6%

Sodium: 120mg; 5%

Potassium: 170mg; 5%

Total Carbohydrate: 29g; 10%

Dietary Fiber: 1g; 5%

Sugars: 24g

Protein: 7g

% Daily Value*:

Vitamin A: 8%; 8%

Vitamin C: 4%; 4%

Calcium: 10%; 10%

Iron: 2%; 2%

Exchanges:

0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 1/2 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Treat your family to these chocolate swirl cheesecakes that are served with raspberry sauce and made using yogurt - a wonderful dessert.