Chocolate Raspberry Cheesecake

Recipe Ingredients

10		Chocolate wafers - crushed
		Non-stick cooking spray
2 1/2 cups	592ml	Reduced-fat cream cheese
1 1/2 cups	219g / 7.7oz	Low-fat cottage cheese
3/4 cup	148g / 5.2oz	Sugar - divided
3/4 cup	82g / 2.9oz	Unsweetened cocoa powder
2 tablespoons	30ml	Flour
1 tablespoon	15ml	Egg (large)
4 tablespoons	60ml	Egg whites (large)
1 cup	237ml	Raspberries

Recipe Instructions

Preheat oven to 300 degrees. Coat an 8-inch springform pan generously with cooking spray. Press crushed wafers into bottom and sides of pan.

Mix together until smooth: reduced-fat cream cheese, low-fat cottage cheese, 1/2 cup sugar, cocoa powder, egg and 1 egg white. Beat remaining egg whites until foamy; gradually add remaining sugar, beating until stiff but not dry. Fold into cheese batter.

Pour mixture into prepared pan. Bake 60 minutes or until set (center will be soft). Let cool completely on rack. Top with raspberries before serving.

This recipe yields 10 servings.

Nutritional Analysis Per Serving: Calories 205; Fat (grams) 2; Percent calories from fat 9; Percent polyunsaturated 2; Percent saturated 3; Percent monounsaturated 4; Cholesterol (milligrams) 35; Sodium (milligrams) 350; Protein (grams) 18; Carbohydrate (grams) 29; Dietary Fiber (grams) trace.

Source:
Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org

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