Chocolate Diet
Chocolate Cheesecake with Raspberry Sauce and Fruit
Cheesecake:
2 Eggs
2 cups Sour Cream
2 pkg 8 oz. packages cream cheese
1 tsp Vanilla extract
1 Tbsp Cocoa
1/2 cup Sugar
8 oz Semi-sweet chocolate
2 oz Baker's chocolate (unsweetened baking chocolate squares)
2 Tbsp Butter
2 10-inch chocolate pie shells
Topping:
12 oz Raspberries (fresh or thawed)
1 pint Fresh strawberries
4 Kiwi fruit
1 cup Water
1/2 cup Sugar
In blender or food processor, blend eggs, sour cream, cream cheese, vanilla, cocoa and sugar.
Slowly melt semi-sweet and Baker's cholcate with butter in a small saucepan.
Add chocolate mixture to cheese mixture and blend thoroughly.
Pour mixture into pie shells.
Let stand for at least 15 minutes.
Bake at 350 degrees for 45 minutes.
Remove, cool and refrigerate. Puffiness will subside.
To make raspberry sauce, boil 1/2 cup sugar in 1 cup water until reduced by a half.
If raspberries are frozen, add to syrup to thaw.
In blender, puree raspberries in syrup.
Press mixture through fine sieve to remove seeds.
Slice kiwi fruit thinly and distribute over top of cheesecakes.
Dot with whole, fresh strawberries.
Serve slices of cheesecake with raspberry sauce and confectioner's sugar.
Note: for more decorating options, make a kiwi sauce by pureeing kiwi fruit with
sugar syrup and cooking it with a little corn starch to thicken to the same consistency
as the raspberry sauce. Sieve the sauce, refrigerate and use the kiwi and
raspberry sauces to draw patterns.
