Raspberry Citrus Cheesecake with Kiwi Topping

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Raspberry Citrus Cheesecake with Kiwi Topping
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Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 9 h. 20 min.
Ready in
Calories:
329
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie329 kcal(16 %)
Protein5.06 g(5 %)
Fat16.84 g(15 %)
Carbohydrates38.31 g(26 %)
Sugar added23.4 g(94 %)
Roughage1.2 g(4 %)
Vitamin A187.85 mg(23,481 %)
Vitamin D0.71 μg(4 %)
Vitamin E2.28 mg(19 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.16 mg(15 %)
Niacin0.88 mg(7 %)
Vitamin B₆0.03 mg(2 %)
Folate23.51 μg(8 %)
Pantothenic acid0.25 mg(4 %)
Biotin0.79 μg(2 %)
Vitamin B₁₂0.48 μg(16 %)
Vitamin C9.18 mg(10 %)
Potassium87.97 mg(2 %)
Calcium31.2 mg(3 %)
Magnesium9.71 mg(3 %)
Iron0.33 mg(2 %)
Iodine21.84 μg(11 %)
Zinc0.29 mg(4 %)
Saturated fatty acids9.62 g
Cholesterol101.04 mg

Ingredients

for
12
For Crust
1 ¼ cups flour
1 tablespoon sugar
1 teaspoon Lemon peel
½ cup unsalted butter (softened and cut)
For Filling
1 ½ cups fresh Raspberries
1 cup cream cheese (softened)
1.333 cups sugar
2 tablespoons flour
4 eggs (room temperature)
2 tablespoons heavy cream
2 tablespoons vanilla extract
½ teaspoon Almond extract
2 tablespoons lemon juice
2 teaspoons Lemon peel
Garnish
3 fresh Raspberries
4 slices Kiwi
How healthy are the main ingredients?
cream cheesesugarRaspberryKiwisugaregg

Preparation steps

1.
Heat oven to 325º F / 162º C. Wrap bottom and sides of 9” springform pan with heavy duty foil.
2.
In large bowl, stir together 1 1/4 cups flour, 1 tablespoon sugar and 1 teaspoon lemon peel. Add butter and beat until pea sized crumbs form. Press mixture evenly onto bottom of pan.
3.
Place the raspberries in a food processor and mix until puréed. Strain into small bowl; set aside.
4.
In a large bowl, beat cream cheese and 1 1/3 cups sugar at low speed until smooth. Add 2 tablespoons flour. Beat in eggs one at a time, until combined. Scrape down sides of bowl as necessary. Beat in cream and vanilla and almond extracts just until blended.
5.
Transfer 2-1/2 cups of batter to a medium bowl, and stir in lemon juice and 2 teaspoons lemon peel. Set aside. Stir in raspberry purée into batter remaining in large bowl until completely blended. Pour onto crust in pan.
6.
Place pan in large shallow roasting or broiler pan. Fill with enough hot water to come halfway up sides of spring form pan. Bake in preheated oven 35 minutes.
7.
Carefully slide out oven rack several inches. Pour reserved lemon batter evenly over top of cheesecake. Return to oven and bake 25 to 30 minutes longer or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid.
8.
Remove cake from water bath and remove foil. Place on a wire rack and cool, about 2 hours.
9.
Refrigerate at least 6 hours before serving. (Cheesecake can be made up to 3 days ahead). Garnish with the raspberries and kiwi, if desired.