Photo: Toa Heftiba
Baked raspberry cheesecake
16 ingredients
30 min + 1 hr
Serves 6-8
openrecipes
A decadent, easy baked cheesecake filled with white chocolate and topped with fresh berries. Frozen can be substituted out of season.
Estimated Nutrition (whole recipe, rough)
520
Calories
12g
Protein
30g
Fat
52g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 23cm/9in ready-made sponge base
- 3 tbsp raspberry
- 200g/7oz caster sugar
- 1 lemon
- 4 tbsp cornflour
- 850g/1lb 14oz full-fat cream cheese
- 3 free-range eggs
- 1 vanilla pod
- 375ml/13fl oz double cream
- 250g/9oz raspberries
- 150g/5oz white chocolate
- 350g/11oz raspberries
- 3 tbsp raspberry
- 1 lemon
- 2 tbsp icing sugar
- 200ml/7fl oz double cream
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes