Directions:
- In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour into crust. Bake at 325° for 25-30 minutes or until the center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight.
- In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved. Stir in jam. Refrigerate for 10 minutes.
- In small bowl, beat cream until it begins to thicken. Gradually add confectioners' sugar; beat until stiff peaks form. Remove 1/2 cup for garnish; cover and refrigerate.
- Gently stir 3/4 cup whipped cream into raspberry mixture just until blended. Fold in the remaining whipped cream; spread over cheesecake. Refrigerate for at least 1 hour. Garnish with reserved whipped cream. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 239.26 Kcal (1002 kJ) | ||
| Calories from fat | 108.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.08g | 19% | |
|---|---|---|---|
| Cholesterol | 92.36mg | 31% | |
| Sodium | 60.21mg | 3% | |
| Potassium | 49.1mg | 1% | |
| Total Carbs | 30.3g | 10% | |
| Sugars | 21.08g | 84% | |
| Dietary Fiber | 0.39g | 2% | |
| Protein | 2.9g | 6% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.3mg | 2% | |
| Calcium | 31.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 280.55 Kcal (1175 kJ) | ||
| Calories from fat | 127.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.16g | 19% | |
|---|---|---|---|
| Cholesterol | 108.29mg | 31% | |
| Sodium | 70.6mg | 3% | |
| Potassium | 57.57mg | 1% | |
| Total Carbs | 35.53g | 10% | |
| Sugars | 24.71g | 84% | |
| Dietary Fiber | 0.46g | 2% | |
| Protein | 3.4g | 6% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.3mg | 2% | |
| Calcium | 36.5mg | 3% | |
* 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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