Recipe#13250

Title: Choc Rasp Cheesecake

From: "Dancer^" sigatress@attcanada.net 
 Newsgroups: rec.food.recipes 
 Subject: Chocolate Raspberry Cheesecake 
 Date: 10 Apr 1999 15:39:31 -0600 
 Message-ID: <01f801be82ff$507886a0$c1d6c28e@appachee> 

24 Plain chocolate wafer Cookies (half of a 9 ounce Box)
 Nonfat cooking spray
 2 (8 ozs.) packages fat-free cream cheese
 1 cup sugar
 1 cup cocoa
 1 tsp. pure vanilla extract
 3 Tbsp. sugar-free seedless black raspberry preserves
 1/2 cup fat free egg substitutes
 16 oz container fat-free sour cream
 1/4 tsp. salt
 10 oz box sweetened frozen raspberries, thawed
 2 Tbsp. 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