Try this Raspberry Swirl Cheesecake #1 recipe, or contribute your own.
Suggest a better descriptionFrom: arielle@taronga.com (Stephanie da Silva) Date: Wed, 4 Aug 93 22:29:33 CDT Preheat oven to 325F. In medium bowl, combine cookie crumbs,butter and brown sugar. Press firmly on bottom and sides of a 9" springform pan. In large blowl, beat cheese until fluffy. Beat in sugar, sour cream and eggs until smooth. On low speed, add leomon juice, flour and vanilla, mix well. In medium bowl, stir 1/3 of the batter into strained raspberry filling Mix well. Pour remaining batter into prepared pan; using spoon, drop the raspberry filling into the plain batter. With knife, swirl filling into batter. Bake 1 hour or until center is set. Carefully loosen top of cheesecake from teh edge of pan with a tip. Cool. Chill. Remove sides of pan. Garnish as desired. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (209g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 531 | ||
Calories from Fat: 174 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.4g | 26 % | |
Saturated Fat 9g | 45 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 423mg | 130 % | |
Sodium 189.5mg | 7 % | |
Potassium 172.4mg | 5 % | |
Total Carbohydrate 79.7g | 23 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 79.5g | ||
Protein 12.7g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 531
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