Raspberry-Topped Cheesecake

Directions

Instructions Checklist

• Step 1

  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.

  Advertisement

Nutrition Facts

Per Serving:

475 calories; fat 27g; cholesterol 66mg; saturated fat 12g; carbohydrates 53g; insoluble fiber 3g; protein 7g; vitamin a 680.3IU; vitamin c 11.8mg; sodium 257mg; calcium 70.7mg; iron 1.1mg.