New York Cheese Cake With Fresh Raspberries Recipe

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Servings: 1

Ingredients

Cost per recipe $3.05 view details
  • 225 gm Wheat meal biscuits, crushed (8oz)
  • 100 gm Butter, (4oz)
  • 1 x 700 gram full fat curd cheese, (1 3/4lb)
  • 225 gm Caster sugar, (8oz)
  • 3 whl Large eggs
  • 1 tsp Vanilla essence
  • 275 ml Double cream, whipped (9 1/2fl ounce)
  •     Icing sugar to sweeten
  • 2 x Punnets of fresh raspberries

Directions

  1. Preheat the oven to 150 C/300 F/gas mark 2-3
  2. Heat the butter in a pan and then add in the crushed biscuits and stir well.
  3. Transer the biscuit mix into a cake tin and press down carefully.
  4. Mow combine the curd cheese, Large eggs, sugar and vanilla essence together in a mixing bowl and beat to create a smooth, thick cream.
  5. Pour the mix over the biscuit base and smooth out proportionately. Cook the cheesecake for 30 min and then turn the oven off and leave to get quite cold.
  6. The cheesecake needs to be chilled for at least 2 hrs or possibly overnight.
  7. Just before serving top the cake with whipped cream, fresh raspberries and icing sugar.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 541g
Calories 1515  
Calories from Fat 1322 87%
Total Fat 150.05g 188%
Saturated Fat 89.54g 358%
Trans Fat 0.0g  
Cholesterol 1024mg 341%
Sodium 927mg 39%
Potassium 577mg 16%
Total Carbs 20.42g 5%
Dietary Fiber 0.2g 1%
Sugars 4.76g 3%
Protein 27.77g 44%
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