Cheesecake with raspberries recipe

  • Serves 4
  • 15 mins to prepare and 1 hr to cook
  • 672 calories / serving
  • Freezable
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Preheat the oven to 170°C.

Grease and line the base of an 8 inch springform cake tin with nonstick baking paper. Combine all the ingredients for the cake batter in a large mixing bowl apart from the cream cheese and raspberries.

Beat using an electric hand held whisk for 2-3 minutes until smooth. Fold in the cream cheese and raspberries. Spoon into the cake tin and roughly level the top. Bake for 40-50 minutes until a cake tester comes out clean from the centre of the cake. Remove from the oven and leave to cool in the tin; the middle will sink a little.

Turn out of the cake tin after 10 minutes and leave to cool completely on a wire rack. Once cool, transfer to a serving plate and garnish with the raspberries and the Mini Eggs. Dust with the icing sugar before serving.

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  • Ingredients

  • For the cake

  • 150g self-raising flour, sifted
  • 150g caster sugar
  • 100g margarine, softened
  • 200g low-fat cream cheese
  • 1tsp vanilla extract
  • 3 medium eggs
  • 50g raspberries
  • For the garnish

  • 75g Mini Eggs
  • small handful of raspberries
  • 2tbsp icing sugar, for dusting
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  • Energy 3055kj 672kcal 34%
  • Fat 35g 50%
  • Saturates 8g 38%
  • Sugars 62g 69%
  • Salt 1g 17%

of the reference intake
Carbohydrate 94g Protein 14.3g Fibre 2.6g


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