Blue Ribbon Group Splenda Raspberry Chocolate Cheesecake Pie
1st Place, 2023 Minnesota State Fair
This Splenda Raspberry Chocolate Cheesecake Pie won first place in the Splenda Magic Baker “Low-To-No Sugar Showdown” at the 2023 Minnesota State Fair. The recipe comes from Barb Lutz.
To get started, decide if you’ll make your own crust or buy a premade one. You’ll want a 9-inch round pie plate or slightly larger. You do two bakes. The first one is the raspberry/crust layer. The second layer – for which you lower the heat – is the chocolate cheesecake layer made with cream cheese, eggs, Splenda Magic Baker, dark chocolate baking bar, and sour cream. Once that’s baked, while the Splenda Raspberry Chocolate Cheesecake Pie is still hot, you spread a sour cream layer/sweetener layer that soaks into the chocolate layer. After it’s chilled, you finish it with fresh raspberries and a chocolate drizzle.
You are going to delight in making and eating this award-winning chocolate dessert. Enjoy!
-Cyndi
Splenda Raspberry Chocolate Cheesecake Pie
1/2 cup + 1/4 cup + 2 Tblsp Splenda Magic Baker, divided
2 Tblsp flour
3 cups fresh or frozen raspberries
1 Prepared 9” pie crust (see below)
12 ounces cream cheese, room temperature
2 eggs, room temperature
4 ounces dark chocolate bar, melted
1/4 + 1 cup sour cream, divided
1 tsp vanilla
Garnish
24 ounces fresh raspberries
4 ounces dark chocolate bar, melted
Preheat oven to 425 degrees F. Sprinkle 1/2 cup Splenda Magic Baker and flour over raspberries. Toss lightly to mix/coat. Pour into 9-inch glass pie plate lined with unbaked crust (see below). Bake 15 minutes. While pie is baking, beat cream cheese with 1/4 cup Splenda Magic Baker until fluffy. Beat in eggs one at a time until creamy. Stir in dark chocolate bar (that’s been melted and cooled slightly). Add 1/4 cup sour cream and mix. Pour mixture over warm raspberry/pie crust layer. Return to oven, lowering heat to 325 degrees F. Bake 30 minutes and remove. Blend remaining 1 cup sour cream, remaining 2 Tblsp Splenda Magic Baker, and 1 tsp vanilla. Spread over hot pie. Chill pie. Garnish pie with fresh raspberries completely covering top of pie. Drizzle melted dark chocolate bar over top of raspberries. Yields 8 slices
Homemade Pie Crust:
3 cups all-purpose flour
1 tsp salt
1 cup shortening
1/4 cup butter, cold
1 Tblsp vegetable oil
1/2 cup buttermilk
Measure flour and salt into bowl. Cut in shortening and butter until particles are size of small peas. Add oil and buttermilk. Mix until all flour is moistened and dough cleans side of bowl. Yield 3 pie crusts. Unused pie crusts/dough) may be frozen for later use.
