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!
What do I need ?
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1-1/4 cups graham crumbs
1/4 cup butter, melted
4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
1 Tbsp. vanilla
3 cups fresh raspberries, divided
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How do I make it ?
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.
Kraft Kitchen Tips!
Reduce oven temperature to 300°F if using a dark nonstick 9-inch springform pan.
Try using fresh sliced strawberries instead of raspberries.
Calories From Fat
% Daily Value
Fat 24 g
Saturated fat 14 g
Cholesterol 130 mg
Sodium 360 mg
Carbohydrate 24 g
Fibre 2 g
Sugars 18 g
Protein 7 g
16 servings, 1 piece (137 g) each
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.