Recipe finder
Raspberry-Topped Cheesecake
- Makes: 4 servings
- Prep 10 mins
- Freeze 10 mins
Ingredients
-
1/3
cup
seedless red raspberry preserves
-
1
cup
fresh or frozen loose-pack red raspberries
-
1
tablespoon
lemon juice
-
4
slices
deli cheesecake
Directions
- In a small saucepan, heat preserves over medium heat till melted. Add raspberries and lemon juice. Cook for 30 seconds for fresh fruit (about 2 minutes for frozen fruit or till thawed). Transfer to a small bowl. Cover; quick-chill in the freezer for 10 minutes or chill in the refrigerator for 20 minutes. Spoon raspberry mixture over cheesecake. Makes 4 servings.
Nutrition Facts
(Raspberry-Topped Cheesecake)
Servings Per Recipe 4, vit. A (IU) 680, carb. (g) 53, vit. C (mg) 12, pro. (g) 7, iron (mg) 1, chol. (mg) 66, Fat, total (g) 27, calcium (mg) 71, cal. (kcal) 475, sodium (mg) 257, sat. fat (g) 12, fiber (g) 3