Photo: Toa Heftiba
Baked raspberry cheesecake with chocolate and raspberry sauce
12 ingredients
30 min + 2 hr
Serves 8
openrecipes
Estimated Nutrition (whole recipe, rough)
1357
Calories
37g
Protein
56g
Fat
170g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Biscuit | 1 medium (45g) | 166 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 175g/6¼oz digestive biscuits
- 75g/2½oz butter
- 700g/1lb 8¾oz ricotta
- 140ml/5¼fl oz double cream
- 3 free-range eggs
- 75g/2½oz caster sugar
- 3 tbsp plain flour
- 250g/8¾oz frozen raspberries
- 100g/3½oz frozen raspberries
- 250ml/8¾fl oz double cream
- 150g/5½oz dark chocolate
- ready-made vanilla ice cream
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes