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Chocolate Swirl Cheesecake With Raspberry Topping

Chocolate Swirl Cheesecake With Raspberry Topping recipe image
This Chocolate Swirl Cheesecake is a show-stopping dessert that balances rich, creamy textures with vibrant fruit flavors. The base is a light, airy cheesecake made with thick yogurt and egg whites, creating a delicate crumb that isn't too heavy. A ribbon of chocolate batter is swirled into the vanilla mixture, creating a beautiful marbled effect. Topped with a glossy, tart raspberry sauce made from fresh or frozen berries, this dessert offers a perfect sweet-and-sour contrast. It's ideal for birthdays, holidays, or any special occasion where you want to impress guests with a homemade yet elegant treat. Serve chilled for the best texture and flavor.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 3
Calories: 1666.5
Dietary: Vegetarian
Description
This Chocolate Swirl Cheesecake is a show-stopping dessert that balances rich, creamy textures with vibrant fruit flavors. The base is a light, airy cheesecake made with thick yogurt and egg whites, creating a delicate crumb that isn't too heavy. A ribbon of chocolate batter is swirled into the vanilla mixture, creating a beautiful marbled effect. Topped with a glossy, tart raspberry sauce made from fresh or frozen berries, this dessert offers a perfect sweet-and-sour contrast. It's ideal for birthdays, holidays, or any special occasion where you want to impress guests with a homemade yet elegant treat. Serve chilled for the best texture and flavor.
Ingredients
  • Nonstick cooking spray
  • Crushed
  • Granulated sugar
  • Thick yogurt
  • Nonfat cream cheese, softened
  • Granulated sugar, divided
  • Skim milk
  • All-purpose flour
  • Vanilla extract
  • Or 1/2 cup fat-free egg substitute
  • Unsweetened cocoa powder
  • Chocolate extract
  • Frozen raspberries, thawed and drained, with juice reserved
  • Granulated sugar
  • Cornstarch
Directions
  1. 1
    Preheat oven to 300°F (150°C).
  2. 2
    Spray a 9-inch springform pan with nonstick cooking spray.
  3. 3
    Sprinkle the crushed chocolate wafer crumbs evenly over the bottom of the prepared pan.
  4. 4
    In a medium bowl, beat the thick yogurt and softened cream cheese with an electric mixer on medium speed until the mixture is completely smooth.
  5. 5
    Add 2/3 cup of the granulated sugar, skim milk, flour, vanilla extract, and egg whites to the bowl.
  6. 6
    Beat on medium speed for about 2 minutes, or until the batter is smooth and well combined.
  7. 7
    Reserve about 1/3 of the vanilla batter in a separate small bowl.
  8. 8
    To the reserved batter, beat in the unsweetened cocoa powder and chocolate extract until fully blended and smooth.
  9. 9
    Pour the remaining vanilla batter into the springform pan over the crumb crust, spreading it evenly.
  10. 10
    Drop spoonfuls of the chocolate batter over the top of the vanilla batter.
  11. 11
    Use a metal spatula to gently swirl the chocolate and vanilla batters together, creating a marbled pattern, being careful not to scrape the bottom crust.
  12. 12
    Bake in the preheated oven for 1 hour.
  13. 13
    Turn off the oven but leave the cheesecake inside with the door closed for 30 minutes to cool gradually and prevent cracking.
  14. 14
    Remove the cheesecake from the oven and let it cool at room temperature for 15 minutes.
  15. 15
    Meanwhile, add enough water to the reserved raspberry juice to measure 1 1/4 cups total liquid.
  16. 16
    In a 1 1/2-quart saucepan, mix the remaining 1/4 cup granulated sugar and cornstarch.
  17. 17
    Stir in the raspberry juice mixture and the thawed raspberries.
  18. 18
    Cook over medium heat, stirring frequently, until the mixture comes to a boil.
  19. 19
    Boil and stir constantly for 1 minute, or until the sauce thickens.
  20. 20
    Remove from heat and let the raspberry topping cool completely.
  21. 21
    Strain the raspberry topping to remove seeds, if desired.
  22. 22
    Spread the cooled raspberry topping evenly over the cheesecake.
  23. 23
    Cover the cheesecake and refrigerate for at least 3 hours, or overnight, before serving.

Nutrition Facts

Servings 3 cups

Amount Per Serving
Calories 1666.5kcal
% Daily Value *
Total Fat 99.6g154%
Saturated Fat 60.9g305%
Cholesterol 175.2mg59%
Sodium 780.4mg33%
Total Carbohydrate 159.6g54%
Dietary Fiber 12.6g51%
Sugars 130.7g
Protein 29.4g59%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/chocolate-swirl-cheesecake-with-raspberry-topping/