Raspberry Cheesecake

305 16 servings, 1 piece (137 g) each
Recipe By
Reviews
Prep Time
10
min.
Total Time
5
hr.
5
min.
Servings

16 servings, 1 piece (137 g) each

You can’t go wrong with raspberry cheesecake. This rich, dense cheesecake is filled and topped with fresh raspberries. The perfect combination that your family and friends will love!

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What You Need

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Make It

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  • Preheat oven to 350ºF.
  • Mix graham crumbs and butter; press onto bottom of 9-inch springform pan.
  • Beat cream cheese, sugar, flour and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Fold in 2 cups raspberries. Pour over crust.
  • Bake 55 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours or overnight. Top with remaining raspberries just before serving.

Note

Reduce oven temperature to 300°F if using a dark nonstick 9-inch springform pan.

Substitute

Try using fresh sliced strawberries instead of raspberries.

Servings

  • 16 servings, 1 piece (137 g) each

Nutritional Information

Serving Size 16 servings, 1 piece (137 g) each
AMOUNT PER SERVING
Calories 340
% Daily Value
Total fat 24g
Saturated fat 14g
Cholesterol 130mg
Sodium 360mg
Carbohydrate 24g
Dietary fibre 2g
Sugars 18g
Protein 7g
   
Vitamin A 25 %DV
Vitamin C 10 %DV
Calcium 8 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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