12
Serves
Preparation time: 40 minutes
Baking time: 60 to 70 minutes
No one will ever guess this dessert is relatively low in calories and saturated fat. The secret ingredient is silken tofu. It bakes up into a velvety cheesecake, and the protein it provides helps to offset the carbohydrates in the dessert.
CRUST
1 1/4 cups chocolate wafer cookies (see Ingredient Note)
1/3 cup walnuts
4 teaspoons light brown sugar
1/8 teaspoon cinnamon
3 tablespoons canola oil
FILLING
1 package (12 ounces/350 grams) reduced-fat firm silken tofu
1 package (8 ounces/250 grams) reduced-fat cream cheese (Neufchâtel)
3/4 cup firmly packed light brown sugar
1/2 cup granulated sugar
2/3 cup unsweetened cocoa powder
4 ounces (125 grams) bittersweet (not unsweetened) chocolate, melted (see Ingredient Note)
2 tablespoons cornstarch
2 teaspoons vanilla extract
3 large eggs, lightly beaten
1 1/2 cups fresh raspberries
GARNISH
1 1/4 cups Raspberry Sauce (recipe follows)
2 cups fresh raspberries
1/4 cup chocolate shavings (see Tip)
Confectioners’ sugar for dusting
1. Preheat the oven to 325°F (160°C). Coat a 9-inch (23-centimeter) springform pan with cooking spray. Wrap the outside of pan with a double thickness of foil to keep water out while cheesecake is baking.
2. To make the crust: Put the cookies, walnuts, 4 teaspoons brown sugar, and cinnamon in a food processor. Pulse until fine crumbs form. Add the oil and pulse until the crumbs are moistened. Transfer to the pan and use the bottom of a glass to press the crumb mixture over bottom and 1/2 inch (1 centimeter) up the sides. Bake the crust until firm to the touch, 10 to 15 minutes. Set aside to cool. (Rinse and dry the food processor workbowl.
3. To make the filling: Put the tofu in a food processor and process until smooth, stopping to scrape down sides of workbowl once or twice. Add the cream cheese, 3/4 cup brown sugar, granulated sugar, cocoa, chocolate, cornstarch, and vanilla. Process until well blended. Add the eggs and pulse just until mixed in.
4. Put a kettle of water on to boil for the water-bath. Rinse the raspberries and pat thoroughly dry. Scatter the raspberries over the bottom of the baked crust. Scrape the chocolate batter into the pan and spread evenly. Place the cheesecake in a shallow roasting pan and pour in enough boiling water to come 1/2 inch (1 centimeter) up sides of springform pan. Bake the cheesecake until set around edges but center still jiggles when pan is tapped, 50 to 55 minutes. Turn off the oven and prop oven door open with a wooden spoon. Let the cheesecake cool in oven for 1 hour.
5. Remove the foil and place the springform pan on a wire rack to cool completely. Cover with plastic wrap and refrigerate until chilled, at least 4 hours or up to 4 days.
6. To prepare the garnish: Make the Raspberry Sauce. Rinse 2 cups raspberries and pat thoroughly dry. Run a small, sharp knife between cheesecake and pan rim to loosen edges, then remove pan rim. Set the cheesecake on a serving platter and arrange raspberries over the top. Sprinkle with chocolate shavings and dust with confectioners’ sugar. Serve with Raspberry Sauce. One serving is 1/12th of the cheesecake and 1 1/2 tablespoons Raspberry Sauce.
Per serving: 352 calories, 8 g protein, 52 g carbohydrates, 6 g fiber, 16 g total fat, 6 g saturated fat, 138 mg sodium.
Tip: To make chocolate shavings, warm a chunk or piece of bittersweet chocolate at low power in the microwave for a few seconds, just until pliable but not melted. Use a vegetable peeler to shave off curls.
• It’s worth going to the natural foods section or store to find chocolate wafers for the crust that don’t contain hydrogenated oils.
• Seek out the best dark chocolate, preferably one with 70 percent cocoa content. Not only do these chocolates have the truest chocolate flavor, they are richest in antioxidants.