14
370
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Ingredients

  • 1/2 cup sliced almonds
  • 2 1/2 cups corn flakes
  • 3 1/2 ounces dark chocolate (melted)
  • 5 1/4 ounces milk chocolate (melted)
  • 1 pound mascarpone
  • 1 pound low-fat cream cheese
  • 3/4 cup granulated sugar (+ 2 tbsp)
  • 2 teaspoons vanilla extract
  • 3 tablespoons cold water
  • 1 tablespoon powdered gelatin
  • 1 cup heavy cream
  • 1 pound frozen raspberries (thawed, drained, liquid reserved)
  • 1 teaspoon corn starch
  • 8 3/4 ounces fresh raspberries

Directions

  1. Grease the base of a 10 inch springform pan. Combine almonds and corn flakes. Add melted chocolate and stir to combine. Transfer to cake pan and press into bottom of pan. Chill.
  2. Combine mascarpone, cream cheese, 3/4 cup sugar and vanilla extract. Mix 2 tbsp cheese mixture with bloomed gelatin and gently heat until gelatin melts. Mix into remaining cheese mixture. Whip cream to stiff peaks then fold in. Fold in 1/2 the frozen raspberries. Transfer to prepared pan, smooth top and chill for at least 4 hours.
  3. Meanwhile, push remaining frozen raspberries through a fine-mesh strainer. Mix juice with remaining sugar. Bring 2/3 of juice to a boil. Mix remaining juice with cornstarch then add to boiling mixture. Simmer for 1 min, stirring. Let cool.
  4. Loosen cheesecake from pan and transfer to a serving plate. Arrange fresh raspberries on top. Drizzle raspberry sauce over top. Serve.
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NutritionView more

370Calories
Sodium10%DV250mg
Fat37%DV24g
Protein16%DV8g
Carbs11%DV32g
Fiber16%DV4g

PER SERVING *

Calories370Calories from Fat220
% DAILY VALUE*
Total Fat24g37%
Saturated Fat13g65%
Trans Fat
Cholesterol65mg22%
Sodium250mg10%
Potassium290mg8%
Protein8g16%
Calories from Fat220
% DAILY VALUE*
Total Carbohydrate32g11%
Dietary Fiber4g16%
Sugars22g44%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.