Raspberry Cheesecake
A luscious raspberry cheesecake featuring a nutty crust, creamy filling, and vibrant raspberry preserves, perfect for special occasions or indulgent desserts enjoyed by fruit and cheesecake lovers.
Ingredients
- 1/3 cup butter or margarine, softened ⓘ
- 1/4 cup sugar ⓘ
- 1 egg ⓘ
- 1 cup ground pecans or walnuts
- 1 cup all-purpose flour ⓘ
- 1/8 teaspoon salt ⓘ
- 2/3 cup raspberry preserves ⓘ
- 1/4 cup sugar ⓘ
- 2 envelopes unflavored gelatin ⓘ
- 1/4 teaspoon salt ⓘ
- 1 cup milk
- 3 egg yolks, beaten ⓘ
- 4 (3 oz.) packages cream cheese, softened ⓘ
- 1 tablespoon lemon juice ⓘ
- 1 teaspoon vanilla ⓘ
- 16 oz. plain yogurt ⓘ
Instructions
- Beat butter, 1/4 cup sugar, and 1 egg in a small bowl until fluffy.
- Mix in 3/4 cup of the nuts, flour, and 1/8 teaspoon salt.
- Press the mixture on the bottom and 2 inches up the sides of a 9-inch spring-form pan.
- Bake at 400°F for 10 minutes. Cool.
- Spread half of the raspberry preserves on the crust.
Nutrition & Diet Analysis (per serving)
1212
kcal
61% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).