Name: Chocolate Swirl Cheesecake With Raspberry Sauce Recipe
Total time: 300 min
Yield: 12
Cuisine: American

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

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

How to make Chocolate Swirl Cheesecake With Raspberry Sauce Recipe

QueRicaVida

Crawler

American

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

Vegetarian

Chocolate wafers,  crushed

Greek fat free plain yogurt

Gold medaltm all purpose flour

Fat free milk

Vanilla

Unsweetened baking cocoa

Chocolate extract

Heat oven to 300f. 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.

step 1

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.

step 2

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.

step 3

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.

step 4