• Soyfoodscouncil

Raspberry Chambord Cheesecake

Crust Ingredients 1½ cups graham cracker crumbs

6 tablespoons margarine, melted

¼ cup granulated sugar

Filling Ingredients 1 pound soy cream cheese

⅓ cup granulated sugar

3 eggs

¼ cup Chambord liqueur, or thawed frozen raspberry or berry blend fruit juice concentrate

1 teaspoon lemon juice

Topping Ingredients 1 cup soy sour cream

2 tablespoons powdered sugar

1 tablespoon Chambord liqueur, or thawed frozen raspberry or berry blend fruit juice concentrate

Garnish Ingredients Chocolate syrup, optional

Fresh raspberries

Mint sprigs

Instructions In a small bowl, stir together Crust ingredients until will mixed.

Press into the bottom and about ½-inch up sides of 9-inch springform pan.

Chill 10 to 15 minutes.

Meanwhile, in a mixing bowl, beat soy cream cheese and ⅓ cup granulated sugar until well blended.

Add eggs, one at a time, beating thoroughly after each egg.

Stir in liqueur and lemon juice.

Pour filling into crust; bake 50 minutes.

Let cool at room temperature 15 minutes.

Chill 2 hours or until completely set.

In a small bowl, whisk together Topping ingredients.

When ready to serve, top cheesecake slices with a spoonful of Topping, chocolate syrup if using, raspberries and mint sprigs.

Notes Serves 8 to 12.

Per serving (based on 12 servings) 277 Calories; 7 g Protein; 28 g Carbohydrates; 0.5 g Fiber; 14 g fat; 2 g Saturated Fat; 53 mg Cholesterol; 459 mg Sodium

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