Try this Raspberry Ribbon Cheesecake recipe, or contribute your own.
Suggest a better descriptionCombine the first three ingredients; press into bottom and 1 1/2 in. up the sides of a greased 9-in. springform pan. Chill 1 hour or until firm. Puree raspberries in a blender or food processor. Press through a sieve; discard seeds. Add water if necessary to measure 1 cup. In a saucepan, combine sugar and cornstarch. Stir in raspberry juice; bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat; stir in lemon juice and set aside. In a mixing bowl, beat cream chese, sugar, flour and vanilla until fluffy. Add egg whites; beat on low just until blended. Stir in cream. Pour half into crust. Top with 3/4 c raspberry suace (cover and refrigerate remaining sauce). Carefully spoon remaining filling over sauce. Bake at 375 for 35-40 minutes or until center is nearly set. Remove from oven; immediately run a knife around pan to loosen crust. Cool on wire rack 1 hour. Refrigerate overnight. Add orange juice to chilled raspberry sauce; gently fold in raspberries. Spoon over cheesecake. Recipe By : Taste Of Home June/July 96 Posted to MC-Recipe Digest by "M. Hicks"
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Serving Size: 1 Serving (143g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 470 | ||
Calories from Fat: 126 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14g | 19 % | |
Saturated Fat 5.1g | 25 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 17.5mg | 5 % | |
Sodium 184.9mg | 6 % | |
Potassium 111.8mg | 3 % | |
Total Carbohydrate 83.9g | 25 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 83.2g | ||
Protein 5.2g | 7 % | |
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: 470
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