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HONEY MAID 3-Step Raspberry Cheesecake

Prep time

10 min

Total time

4 hr 0 min

Servings

Makes 12 servings, 1 piece (110 g) each.

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    Ingredients
    • 1-1/4 cups Honey Maid Crumbs
    • 1/4 cup butter, melted
    • 3 pkg. (250 g each) brick cream cheese
    • 3/4 cup sugar
    • 3 eggs
    • 3 Tbsp. raspberry jam
Preparation
  • Heat  oven to 350°F.
  • Combine  crumbs and butter; press onto bottom of 9-inch springform pan.
  • Beat  cream cheese and sugar in medium bowl until blended.  Add eggs, one at a time, mixing on low speed after each just until blended; pour over crust.  Top with jam; swirl gently into batter with spoon. 
  • Bake  45 to 50 min. or until centre is almost set; cool completely.  Refrigerate 3 hours or until chilled.  

Recipe Tips

Size-WiseSweets can add enjoyment to a balanced diet, but be sure to choose an appropriate portion.

Cooking Know-HowTo help prevent the top of the baked cheesecake from cracking, be sure the eggs are at room temperature before using as directed. And avoid overbeating the batter after the eggs are added. 

SubstitutePrepare using non-hydrogenated margarine and brick light cream cheese.

84193
Amount per serving Calories 350
% Daily Value*
Total Fat 25g
Saturated Fat 15g
Carbohydrate 26g
Fibre 1g
Sugars 20g
Protein 7g
Cholesterol 120mg
Sodium 370mg
Potassium 3% DV
Calcium 6% DV
Iron 3% DV

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