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Raspberry Cheesecake Royale Recipe
|Butter/Regular margarine||3⁄4 Cup (12 tbs)|
|Graham cracker crumbs||1 1⁄4 Cup (20 tbs)|
|Cream cheese package||12 Ounce, softened (4 Packages, 3 Ounce Each)|
|Sugar||3⁄4 Cup (12 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
|Raspberry sauce||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 4089 Calories from Fat 2736
% Daily Value*
Total Fat 308 g473.8%
Saturated Fat 116.2 g581.2%
Trans Fat 0 g
Cholesterol 905.4 mg
Sodium 578.5 mg24.1%
Total Carbohydrates 312 g104.2%
Dietary Fiber 0 g
Sugars 272 g
Protein 43 g86.1%
Vitamin A 120.6% Vitamin C 3.4%
Calcium 34.9% Iron 12.7%
*Based on a 2000 Calorie diet
Microwave at high setting 1 minute, or until melted.
Stir in graham cracker crumbs and mix well.
Press crumb mixture into bottom and 1" up sides of same baking dish.
Cream together cream cheese and 3/4 c. sugar in bowl, using electric mixer at medium speed.
Add eggs, one at a time, beating well after each addition.
Blend in 1 tsp. vanilla.
Pour mixture into graham cracker crust.
Microwave at medium setting (50 percent power) 12 minutes, or until center is almost set, rotating dish one-quarter turn every 3 minutes.
Remove from microwave oven; let stand 5 minutes.
Combine sour cream, 3 tblsp. sugar and 1/2 tsp. vanilla in bowl and mix well.
Spread mixture over cheesecake.
Microwave at medium setting (50 percent power) 2 to 3 minutes, or until top is set.
Cool on rack.
When cooled, cover and chill in refrigerator at least 3 hours before serving.
Prepare Red Raspberry Sauce and serve with cheesecake.