Makes 16 servings

For a special occasion or meal-ender nothing impresses or tastes as great as a cheesecake. This intensely raspberry cheesecake is surprisingly easy. You start with individually quick frozen red raspberries from Washington State, which means you can have that fresh-from-the-field raspberry flavor any time of the year. Frozen raspberries are picked at the peak of perfection and are reasonably priced. And take a look at that calorie count!

2 cups graham cracker, chocolate wafer or shortbread cookie crumbs
2 tablespoons sugar
1/3 cup butter, melted

1 (12-ounce) bag IQF* raspberries
3 (8-ounce) packages reduced fat cream cheese, softened
4 eggs
½ cup sugar
2 tablespoons flour
¼ teaspoon salt

Preheat oven to 375°F. Measure crumbs into 8- or 9-inch spring form pan. Stir in sugar. Stir in butter until blended. Pat crumb mixture evenly over bottom and up sides of pan. Bake until just beginning to brown, 10 to 15 minutes. Remove from oven and set aside.

Meanwhile process berries in food processor until finely chopped. Add cream cheese, eggs, sugar, flour and salt and process until smooth. Turn into crumb crust and spread evenly. Bake until firm at edges, about 1 hour to 1 hour 10 minutes. Top may crack slightly. Let cool completely on wire rack, then refrigerate several hours or overnight.

Nutrition Information per serving: calories 174, fat 9g, saturated fat 5 g, % calories from fat 47%, protein 4g, carbohydrates 20g, cholesterol 73mg, sodium 205mg, fiber 1g.

If desired, top with Raspberry Sauce:
1 (12-ounce) bag IQF* raspberries
1/3 cup sugar
2 teaspoons cornstarch.
In medium saucepan stir together sugar and cornstarch. Add berries. Over medium high heat cook, stirring occasionally, until berries thaw and mixture just comes to a boil and is slightly thickened. Let cool.

*Individually Quick Frozen

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Click here to return
to recipe home page