Cheesecake With Raspberries And Chocolate
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cheesecakes, Chocolate | 1 | Servings | |
INGREDIENTS
| 8 | oz | Cream Cheese, Softened |
| 1/2 | c | Sugar |
| 1 | Egg, Room Temperature | |
| 1/4 | c | Sour Cream |
| 1/2 | t | Vanilla |
| 6 | oz | Pie crust, chocolate wafer |
| 1/2 | c | Chocolate Fudge Sauce |
| 1 | c | Fresh Raspberries |
| 1 | T | Powdered Sugar, Optional |
| 2 | t | Unsweetened Cocoa Powder |
| Optional | ||
| Mint Leaves, Optional |
INSTRUCTIONS
Preheat oven to 325 degrees. In a large bowl, with electric mixer, beat cheese with sugar, egg, sour cream, and vanilla. Pour into crust. Bake 20 minutes or until top is almost set in center. Cool on rack for 5 minutes. Spoon fudge sauce over top in a few dollops. Cool 15 minutes more. Carefully spread fudge so it completely covers cake. Chill. Just before serving, arrange berries on top of fudge. If desired, sprinkle lightly with powdered sugar and cocoa powder and garnish with mint leaves. Recipe By : reidf@cache.net Posted to EAT-L Digest 24 Sep 96 Date: Wed, 25 Sep 1996 06:05:19 -0300 From: Betsy Burtis <ebburtis@IX.NETCOM.COM>
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Nutrition (calculated from recipe ingredients)
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Calories: 2335
Calories From Fat: 1301
Total Fat: 148g
Cholesterol: 467.1mg
Sodium: 1992.4mg
Potassium: 1012.7mg
Carbohydrates: 233.9g
Fiber: 12g
Sugar: 164.9g
Protein: 31.9g