Raspberry and Vanilla Cheesecake Recipe

Posted by
Rate It!
Raspberry and Vanilla Cheesecake
Add your photo!
Ingredients
8
Count
Nutrition
301
Calories
Comments Print recipe

Ingredients:

Directions:

  1. To make the crust, place the wafers in a food processor fitted with the metal blade and process until finely crushed. Add a couple of drops of water. Press the mixture evenly and firmly onto the bottom of a springform pan (see note below), making a fist and using the back of your hand and fingers. Refrigerate the crust while you make the filling. Preheat oven to 325 degrees. Using an electric mixer with the paddle attachment, beat the cream cheese until smooth. On low speed, add the sour cream and vanilla and set aside. In a clean mixing bowl, using the whisk attachment, combine the eggs and 1 cup of the sugar. Whisk for 4 to 5 minutes until fluffy. Fold in the softened cream cheese mixture. Separate this mixture into two large glass bowls. To one of the bowls, add the raspberry puree, mix well. In another bowl, using an electric mixer with clean, dry beaters, beat the egg whites. Start at low speed and increase the speed as the peaks form. Slowly add the remaining 1/2 cup sugar. When the whites are stiff but not dry, scrape them equally into the two bowls of filling and use a spatula to gently fold them in. Don't overmix the filling. Pour alternating plain mixture and raspberry mixture into the prepared pan until the pan is filled. Bake for approximately 1 hour, until the cake has risen and browned slightly and it just shimmies when you gently move the pan. It's a good idea to place the springform on a low, flat, pan, such as a pizza pan, to catch any batter that leaks. Turn the heat off and let the cake stand in the oven for 1 hour more. Remove the cake from the oven and cool before serving. You can make this cake a day ahead.
  2. Note: To make raspberry puree, take 1 pint of fresh or frozen raspberries, process very fine in a food processor, and strain through a very fine sieve.
  3. Note: If your springform pan has lost some of its spring, cover the bottom and halfway up the sides with foil to prevent any leaking batter from landing on the bottom of your oven and burning.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 301.33 Kcal (1262 kJ)
Calories from fat 177.36 Kcal
% Daily Value*
Total Fat 19.71g 30%
Cholesterol 133.79mg 45%
Sodium 265.09mg 11%
Potassium 155.09mg 3%
Total Carbs 24.47g 8%
Sugars 18.14g 73%
Dietary Fiber 0.32g 1%
Protein 7.63g 15%
Vitamin C 0.1mg 0%
Iron 0.9mg 5%
Calcium 78mg 8%
Amount Per 100 g
Calories 214.8 Kcal (899 kJ)
Calories from fat 126.43 Kcal
% Daily Value*
Total Fat 14.05g 30%
Cholesterol 95.37mg 45%
Sodium 188.97mg 11%
Potassium 110.56mg 3%
Total Carbs 17.45g 8%
Sugars 12.93g 73%
Dietary Fiber 0.23g 1%
Protein 5.44g 15%
Vitamin C 0.1mg 0%
Iron 0.6mg 5%
Calcium 55.6mg 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 7.6
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top