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

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Servings: 4 servings
Prep Time: 10 mins
Total Time: 20 mins
Related Categories: Cake, Cheesecake, Christmas Cake, Father's Day, Lemons, Low Sodium, Mother's Day, New Year's, Quick and Easy Cheesecake, Raspberries, Raspberry Sauce
 
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Ingredients
  • 1/3  cup
    seedless red raspberry preserves
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  • 1  cup
    fresh or frozen loose-pack red raspberries
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  • 1  tablespoon
    lemon juice
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  • 4  slices
    deli cheesecake
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Directions
1.
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
Calories 475, Total Fat 27 g, Saturated Fat 12 g, Cholesterol 66 mg, Sodium 257 mg, Carbohydrate 53 g, Fiber 3 g, Protein 7 g. Daily Values: Vitamin A 0%, Vitamin C 20%, Calcium 7%, Iron 6%. Percent Daily Values are based on a 2,000 calorie diet
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