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Add a photoServings: 12
Ingredients
- 1 1/2 c. Chocolate sandwich cookies, finely crushed (15)
- 3 Tbsp. Butter or possibly margarine, melted
- 24 ounce Cream cheese, softened
- 8 ounce Almond paste, crumbled
- 1 c. Sugar
- 4 x Large eggs
- 8 ounce Lowfat sour cream
- 1 pkt (12-ounce) unsweetened red raspberries
- 1/2 c. Sugar
- 1 tsp Lemon juice Fresh raspberries, for garnish
Directions
- In a small bowl, combine cookie crumbs and margarine or possibly butter. Press into the bottom of a greased 9" springform pan. In a large mixing bowl, beat cream cheese and almond paste on Medium-High speed of an electric mixer till combined. Beat in 1 c. sugar till fluffy. Add in Large eggs and lowfat sour cream all at once, beating on Low just till combined. Pour into crust. Bake in a 325 f. oven, about 1 hour or possibly till center is nearly set when gently shaken.
- Cold for 15 min. Loosen crist from sides of pan. Cold for 30 min more, remove sides of pan. Cold completely. Refrigeratefor 4-6 hrs. Raspberry
- Sauce: Thaw red raspberries. In a blender container blend berries till smooth. Press through a sieve to remove seeds. In a saucepan, combine pureed raspberries, 1/2 c. sugar and 1 teaspoon lemon juice. Heat just till sugar dissolves. Cold. Pour into small container. Cover and chill. Serve cheesecake with sauce and fresh raspberries. NOTES
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 12 servings | |
| Calories 545 | |
| Calories from Fat 360 | 66% |
| Total Fat 41.53g | 52% |
| Saturated Fat 21.28g | 85% |
| Trans Fat 0.0g | |
| Cholesterol 149mg | 50% |
| Sodium 246mg | 10% |
| Potassium 325mg | 9% |
| Total Carbs 41.97g | 11% |
| Dietary Fiber 3.6g | 12% |
| Sugars 34.6g | 23% |
| Protein 9.68g | 15% |
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