24 plain chocolate wafer
1 cookies (half of a 9 ounce
1 box)
1 nonfat cooking spray
2 (8 ounce) packages fat-free
1 cream cheese
1 cup sugar
1 cup cocoa
1 tsp pure vanilla extract
3 tbsp sugar-free seedless black
1 raspberry preserves
1/2 cup fat free egg substitutes
1 (16 ounce) container
1 fat-free sour cream
1/4 tsp salt
Directions
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
Servings: 1 servings
Low-Fat Chocolate Raspberry Cheesecake Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Chocolate; Chocolate Cake; Dessert; Fruit
The History of Recipes
We can follow the history of written recipes far back into ancient history, at least as far back into history as the early Egyptians, and possibly even further. Interesting though that maybe, generally, these ancient records were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe found, according to experts in ancient history is a series of tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. Later on, in The time of the romans around 25BC a roman called Apicius created a collection of documents describing recipes prepared by wealthy Romans. In his publication, Apicius recounts how the meals were split into hors d`oeuvre, main meal and afters, a very modern way of dining. Additionally, he recounts how the Roman chefs used a wide range of spices and herbs, including many that are still in use today for example basil, mint and dill. Later, there were some recipe books dating from the 1300s : a book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these have no connection with the curry that we all know today, but instead descriptions of the types of food served to the upper classes. Later on in the 1400s, people returning from the crusades brought us many foods, spices and herbs from the East, including spices such as basil and rosemary. These new spices and herbs caused an explosion in manuscripts on cooking, most of which are kept safe in academic collections. For the decades that followed, the rich and powerful families of the West competed with each other to offer the most exotic banquets, and as a result chefs and their collection of recipes increased in prestige. Even so, it wasn`t until the 19th century that cooking and recipe books became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to assembling, testing, and recording recipes common in their social group. By the time we get to the 20th century, cookery books are in great demand, due to increased literacy, increased leisure time and a general increase in wealth. The arrival of television gave us TV cookery programs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to access thousands of recipes just like those on this site. |
We hope you enjoy this Low Fat Chocolate Raspberry Cheesecake recipe.
