Raspberry-Topped Cheesecake
Recipe from Midwest Living

Start with four slices of your favorite purchased cheesecake. Mix up this easy fruit topping and you've got dessert!

Raspberry-Topped Cheesecake

by 4  people

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  • 1/3  cup 
    seedless red raspberry preserves
  • 1   cup 
    fresh or frozen loose-pack red raspberries
  • 1   tablespoon 
    lemon juice
  • 4   slices 
    deli cheesecake
In a small saucepan, heat preserves over medium heat till melted. Add raspberries and lemon juice. Cook for 30 seconds for fresh fruit (about 2 minutes for frozen fruit or till thawed). Transfer to a small bowl. Cover; quick-chill in the freezer for 10 minutes or chill in the refrigerator for 20 minutes. Spoon raspberry mixture over cheesecake. Makes 4 servings.
Nutrition information
Per Serving: cal. (kcal) 475, Fat, total (g) 27, chol. (mg) 66, sat. fat (g) 12, carb. (g) 53, fiber (g) 3, pro. (g) 7, vit. A (IU) 680, vit. C (mg) 12, sodium (mg) 257, calcium (mg) 71, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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