Healthy Treat

Raspberry Cheesecake

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Raspberry Cheesecake
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Health Score:
4,3 / 10
50 min.
ready in 1 hr 50 min.
Ready in

Healthy, because

Even smarter

Nutritional values

We are in a heartbeat - here comes the raspberry cheesecake just as you like it! The raspberries contain plenty of minerals, especially phosphorus, calcium, magnesium and iron. As far as vitamins are concerned, the berries have a high content of B vitamins and vitamin C. Ascorbic acid is important for wound healing, but it also boosts the production of collagen and, like vitamin E, is an effective antioxidant.

You need more inspiration for a declaration of love that goes through the stomach? With the muffin hearts or the pear-vanilla heart you are guaranteed to get the attention of your loved one or your loved ones!

1 springform pan contains
(Percentage of daily recommendation)
Calorie1,994 kcal(95 %)
Protein23.77 g(24 %)
Fat164.29 g(142 %)
Carbohydrates111.21 g(74 %)
Sugar added38.06 g(152 %)
Roughage1 g(3 %)
Vitamin A1,575.55 mg(196,944 %)
Vitamin D2.5 μg(13 %)
Vitamin E10 mg(83 %)
Vitamin B₁0.33 mg(33 %)
Vitamin B₂1.02 mg(93 %)
Niacin5.92 mg(49 %)
Vitamin B₆0.14 mg(10 %)
Folate124.06 μg(41 %)
Pantothenic acid1.5 mg(25 %)
Biotin3.29 μg(7 %)
Vitamin B₁₂2.23 μg(74 %)
Vitamin C4.25 mg(4 %)
Potassium378.98 mg(9 %)
Calcium232.65 mg(23 %)
Magnesium31.53 mg(11 %)
Iron2.07 mg(14 %)
Iodine66 μg(33 %)
Zinc1.39 mg(17 %)
Saturated fatty acids97.78 g
Cholesterol684.63 mg


For the base
300 grams Cookie (such as Graham or butter cookies)
150 grams butter
2 tablespoons brown sugar
For the topping
5 eggs
750 grams cream cheese
250 grams softened butter
40 grams cornstarch
120 grams sugar
vanilla extract
½ teaspoon lemon zest (organic)
1 pinch salt
60 grams Raspberries
1 tablespoon powdered sugar
How healthy are the main ingredients?
cream cheesesugarRaspberrysugareggsalt

Preparation steps

Preheat the oven to 160 ° C convection preheat.

For the base: crumble cookies in a food processor coarsely. Melt butter and mix with sugar and crumbs. Press mixture into springform pan, making an edge all around. Refrigerate.


For the topping: separate eggs.  Whisk egg yolks with cream cheese, butter, cornstarch, half of sugar, vanilla and lemon zest until creamy. Beat egg whites with salt until stiff. Gradually add remaining sugar and beat until stiff. Fold into cream cheese mixture and spread on the base, smooth. 


Clean raspberries and mash together with powdered sugar. Arrange on the top of cake in small dollops. With a toothpick, draw hearts from raspberry mixture. 


Cover dish with aluminum foil and pierce few holes. Bake in preheated oven at 160°C (approximately 325°F) for about 50-60 minutes. Remove from the oven and cool. Carefully loosen from the pan and garnish with rose petals. Serve.