energy
229.75 kcal
Lipid
13.19 g
Protein
4.13 g
total time
300 min
Philly Cheesecake

Cooking directions
1. Heat oven to 350 degrees F. Place 16 of the cookies in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Place in bowl. Add butter; mix well. Press firmly onto bottom of 9-inch springform pan.
2. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Chop or crush remaining 8 cookies. Gently stir half of the chopped cookies into cream cheese batter. Pour over prepared crust; sprinkle with the remaining chopped cookies.
3. Bake 45 min. or until centre is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 12 pieces. Store leftover cheesecake in refrigerator.


Ingredients

250 g Cream cheese

200 g Raspberries

3 Large Egg - whole, raw

200 g Biscuits, plain or buttermilk - frozen, baked

3 Tbsp Butter

150 g Brown sugar

1 Tsp Vanilla extract

Stages

Bake - 45m

Nutrition by portion

Water
40.21g
Energy
229.75kcal
Protein
4.13g
Lipid total
13.19g
Ash
0.9g
Carbohydrates
24.52g
Fiber
1.3g
Sugar total
14.32g
Calcium
50.81mg
Iron
1mg
Magnesium
11.11mg
Phosphorus
124.91mg
Potassium
125.25mg
Sodium
244.26mg
Zinc
0.42mg
Copper
0.05mg
Manganese
0.19mg
Selenium
8.98µg
Vitamin C
4.37mg
Thiamin
0.09mg
Riboflavin
0.16mg
Niacin
0.7mg
Pantothenic acid
0.42mg
Vitamin B6
0.06mg
Total folate
23.15µg
Folic acid
9.67µg
Food folate
13.48µg
Folate
29.98µg
Choline total
48.73mg
Vitamin B12
0.19µg
Vitamin A
393.51iu
Vitamin A
108.78rae
Retinol
106.95µg
Alpha carotene
2.88µg
Beta carotene
19.9µg
Beta cryptoxanthin
1.54µg
Lycopene
0µg
Lutein and zeaxanthin
88.5µg
Vitamin E
0.76mg
Vitamin D
0.25µg
Vitamin D
10.25iu
Vitamin K
2.71µg
Polyunsaturated Fats
6.68g
Monounsaturated Fats
3.93g
Saturated Fat
1.41g
Cholesterol
75.34mg
recipe_nutrition_refuse_pct
2.17%