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Chocolate Swirl Cheesecake with Raspberry Topping Recipe

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This recipe for Chocolate Swirl Cheesecake with Raspberry Topping, by , is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, August 7, 2006


4 chocolate wafers, crushed (about 1/4 cup) thick yogurt
1 package (8 ounces) light cream cheese, softened
2/3 cup sugar
1/4 cup skim milk
2 tablespoons all-purpose flour
2 teaspoons vanilla
3 egg whites
1 tablespoon cocoa
1 teaspoon chocolate extract

Raspberry Topping:
1 pkg (10 ounces) frozen raspberries in light syrup, thawed, drained and juice reserved
1/4 cup sugar
2 tablespoons cornstarch

Heat oven to 300. Spray springform pan, 9x3 inches, with nonstick cooking spray. Sprinkle chocolate wafer crumbs on bottom of pan. Beat Thick Yogurt and light cream cheese in medium bowl on medium speed until smooth. Add sugar, milk, flour, vanilla and egg whites. Beat on medium speed about 2 minutes or until smooth.
Place 1 cup batter in small bowl. Beat in cocoa and chocolate extract until blended. Carefully spread vanilla batter over crumbs in pan. Drop chocolate batter by spoonfuls onto vanilla batter. Swirl through batter with metal spatula for marbled effect, being careful not to touch bottom.
Bake 1 hour. Turn off oven; leave cheesecake in oven 30 minutes. Remove from oven; cool 15 minutes. Prepare Raspberry Topping; spread over cheesecake. Cover and refrigerate at least
3 hours. Or spoon Raspberry Topping over individual servings of chilled cheesecake.

Raspberry Topping:
Add enough water to reserved juice to measure 1 1/4 cups. Mix sugar and cornstarch in 1 1/4-quart saucepan. Stir in juice mixture and raspberries. Heat to boiling over medium heat, stirring frequently. Boil and stir 1 minute; cool.




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