Directions:
- Prep a springform pan with the soft butter and press almonds to the sides and bottom.
- In mixer add ingredients in order and whip well. Pour into prepped pan.
- Bake at 350°F for 35-40 minutes, until golden and cracked. Let cool.
- Add raspberries, Splenda and cornstarch to a saucepan, bring to a boil and reduce heat. Simmer until thickened. Let cool.
- Add raspberry topping to cooled cheesecake and chill before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 217.43 Kcal (910 kJ) | ||
| Calories from fat | 127.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.2g | 22% | |
|---|---|---|---|
| Cholesterol | 64.57mg | 22% | |
| Sodium | 60.7mg | 3% | |
| Potassium | 189.01mg | 4% | |
| Total Carbs | 18.48g | 6% | |
| Sugars | 12.32g | 49% | |
| Dietary Fiber | 3.47g | 14% | |
| Protein | 5.84g | 12% | |
| Vitamin C | 9.7mg | 16% | |
| Iron | 1.2mg | 7% | |
| Calcium | 75.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 227.51 Kcal (953 kJ) | ||
| Calories from fat | 133.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.86g | 22% | |
|---|---|---|---|
| Cholesterol | 67.56mg | 22% | |
| Sodium | 63.52mg | 3% | |
| Potassium | 197.77mg | 4% | |
| Total Carbs | 19.33g | 6% | |
| Sugars | 12.89g | 49% | |
| Dietary Fiber | 3.63g | 14% | |
| Protein | 6.11g | 12% | |
| Vitamin C | 10.1mg | 16% | |
| Iron | 1.3mg | 7% | |
| Calcium | 78.7mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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