Cheesecake with Splenda, Raspberries & Choc Sauce Recipe

Looking for an easy cheesecake with splenda, raspberries & choc sauce recipe? Learn how to make cheesecake with splenda, raspberries & choc sauce using healthy ingredients.


Submitted by jmullen125

Makes 4 servings



cheesecake with splenda, raspberries & choc sauce

Recipe Ingredients for cheesecake with splenda, raspberries & choc sauce

48 1/3 g splenda, 1/3 cup
1/4 cup butter, softened
1 cups all-purpose flour
4 tbsp cocoa powder
1/4 tsp salt
3/4 tsp vanilla extract
224 g 1/3 fat cream cheese
1/2 large egg
45 g splenda, 3/8 cup
1 1/2 tsp cornstarch
1/2 tbsp flour
1 oz bailey's
1 tsp coffee
1 cup frozen raspberries
200 g splenda, 1 cup
2/3 cup cocoa powder
2/3 pinch salt
2/3 cup water
1 1/3 tsp vanilla

Recipe Directions for cheesecake with splenda, raspberries & choc sauce

  1. Preheat oven to 350F. Lightly grease a Baker?s Edge pan (or 9×13-inch baking pan). Begin by making the crust. In a large or extra-large bowl, cream together sugar and butter, until smooth and fluffy. Sift together flour, cocoa and salt in a small bowl. Working at a low speed, gradually beat in flour mixture. Mixture will be crumbly when all the flour has been incorporated. Press evenly into prepared pan and bake for 15-17 minutes.

  2. Combine coffee granules, hot water, and Kahlúa in a small bowl. Place coffee mixture, sugar, and the next 5 ingredients (sugar through egg) in a food processor; process until smooth. Spoon about 1 tablespoon cheese mixture into each shell; discard the remaining filling. Sprinkle cheesecakes evenly with toffee bits.

  3. Pour the cheese mixture into the prepared crust, and bake at 350° for 50 minutes or until the cheesecake is almost set. Remove the cheesecake from oven, and let stand 10 minutes. Increase oven temperature to 450°.

  4. To prepare topping, combine 3 tablespoons sugar and the remaining ingredients. Spread evenly over cheesecake. Bake cheesecake at 450° for 5 minutes or until set. Cool completely on wire rack. Cover and chill 8 hours.

  5. For sauce:

  6. In heavy-bottomed 2 quart pot, combine sugar, cocoa powder, and salt. Whisk to combine. Gradually stir in the water. Stir until well combined.

  7. Set over medium heat; stirring constantly until mixture comes to a boil Boil three minutes, stirring frequently with whisk and reducing heat if syrup threatens to boil over. Remove from heat; pour into heatproof 4 cup measure or pitcher. Cool briefly.

  8. Cool on counter (uncovered) until room temperature, strain through fine strainer into container of 2-1/2 cup capacity. Stir in vanilla.

  9. , covered, in refrigerator.

Categories

Dessert

Nutrition Facts
Serving Size 315.7g
Amount Per Serving
Calories
504
Calories from Fat
254
% Daily Value*
Total Fat
28.2g
43%
Saturated Fat
17.7g
89%
Trans Fat
0.0g
Cholesterol
123mg
41%
Sodium
515mg
21%
Potassium
617mg
18%
Total Carbohydrates
71.1g
24%
Dietary Fiber
9.5g
38%
Sugars
17.8g
Protein
12.3g
Vitamin A 16% Vitamin C 17%
Calcium 8% Iron 28%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C
    Bad points
  • High in saturated fat
  • Contains alcohol
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