In summer time in Boston, berries are ripe and plentiful at the farmer’s markets like Haymarket and in Copley, and are fresh and readily available at the grocery stores. So why not take advantage and make a decadent dessert like the following recipe. Driscoll’s Chocolate Raspberry Cheesecake calls for two packages of berries, along with cream cheese, vanilla, chocolate, and other tasty ingredients. You can even make the recipe lighter by omitting the crust and using four 1/3 less fat packages of cream cheese or two 1/3 less fat and two fat-free packages, for a dense, healthier cheesecake. See below for the full recipe:
Driscoll’s Chocolate Raspberry Cheesecake
Makes 16 servings
Prep time: 20 minutes
Bake time: 1 hour 15 minutes
Cool time: 9 hours
20 chocolate wafer cookies
2 tablespoons butter
2 packages (8-oz each) cream cheese, softened
2 packages (8-oz each) 1/3 less fat cream cheese, softened
1-1/2 cups granulated sugar
2/3 cup unsweetened cocoa powder
1 teaspoon vanilla extract
4 large eggs
2 packages (6-oz each) Driscoll’s Raspberries
2 ounce bar of semi-sweet chocolate
Preheat oven to 350ºF.
Place cookie wafers in a zip-top freezer bag or double bag. Crush with fingers or roll with a rolling pin or food can to make about 1 cup fine crumbs.
Melt butter in a saucepan or medium bowl in the microwave. Stir in crumbs until evenly blended with butter.
Press crumbs firmly on bottom of 9-inch spring-form pan. Bake 5 minutes. Cool.
Reduce oven temperature to 325°F.
Beat cream cheeses in a large bowl of electric mixer until smooth. Beat in sugar, cocoa powder and vanilla, starting on low speed then increasing to high, until thoroughly mixed.
Beat in eggs one at a time, scraping bowl well after each addition. Gently stir in 1 cup raspberries. Pour mixture into pan.
Bake 60-70 minutes or until just barely set in center. Edges may crack slightly. Turn oven off and leave in oven 1 hour with door ajar. Remove from oven and cool completely. Cover and chill at least 8 hours. Run a knife around edge and remove rim.
Top cheesecake with remaining raspberries. Hold chocolate bar over cheesecake; firmly slide a sharp vegetable peeler along edge of chocolate allowing shavings to fall on cake.
Recipe courtesy of Driscoll’s
Nutrition Per Serving: Calories 342, Total Fat 21.41, Saturated 12.18g, Protein 6.92g, 32.51g carbohydrate, Cholesterol 108.04mg, Fiber 3.19g, Sodium 274mg