Try this Raspberry Cheesecake recipe, or contribute your own.
Suggest a better descriptionPrepare Zwieback Crust. Press onto bottom and 2 inches up sides of a 10-inch springform pan. Bake in a 325 F oven for 5 minutes. For filling, in a large mixer bowl beat cream cheese, sugar, flour, raspberry liqueur, orange peel, and vanilla with electric mixer on low speed just till combined. Add eggs all at once. Beat just till combined. Gently fold in raspberries by hand. Pour cream cheese mixture into crust-lined pan; set pan in a 15x10x1 inch backing ban. Bake in a 325 F oven for 1 1/4 to 1 1/2 hours or till center appears set. Remove from oven. Cool on wire rack. Chill overnight or till serving time. Garnish with raspberries and min, if desired. Pass Raspberry Sauce. ZWIEBACK CRUST: In a mixing bowl combine sugar, zwieback and melted butter. RASPBERRY SAUCE: In a blender or food processor container combine one ingredients. Cover and blend till smooth. Sieve to remove seeds. Makes 1 cup.
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Serving Size: 1 Serving (250g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 671 | ||
Calories from Fat: 257 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.6g | 38 % | |
Saturated Fat 14.7g | 74 % | |
Monounsaturated Fat 8g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 334.4mg | 103 % | |
Sodium 296.3mg | 10 % | |
Potassium 185.4mg | 5 % | |
Total Carbohydrate 96.1g | 28 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 95.3g | ||
Protein 11.4g | 16 % | |
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: 671
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