8 Serves
79 Mins
15 g
101 g
20 g
Preheat your oven to 175°C and prepare a springform pan by greasing it lightly.
Ingredients, vitamins, and health benefits
Flour
Sugar
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
19 µg / 400 µgCalcium
127 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
110 mg / 1,250 mgPotassium
294 mg / 4,700 mgSodium
443 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
3 g / 28 gSugar
66 g / 50 gSaturated Fat
12 g / 20 gCholesterol
57 mg / 300 mgCaffeine
0 mgNet Carbs
98 gAlcohol
0 g
In a large mixing bowl, combine the flour, sugar, and baking powder for the crust base.
Using an electric mixer, cream the softened butter and sugar together until light and fluffy.
Add the eggs and cream cheese to the butter mixture, beating until smooth and fully incorporated.
Gently fold in the dry ingredients and pour the batter into the prepared springform pan.
Bake the cheesecake in the center of the oven for 25-30 minutes until the edges are set but the center remains slightly wobbly.
Allow the cheesecake to cool completely before topping with fresh raspberries.
Baking Powder
Unsalted Butter
Egg
Cream Cheese
Raspberries
Vitamin A
175 µg / 900 µgVitamin C
8 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
19 µg / 400 µgCalcium
127 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
110 mg / 1,250 mgPotassium
294 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
66 g / 50 gSaturated Fat
12 g / 20 gCholesterol
57 mg / 300 mgCaffeine
0 mgNet Carbs
20
g55
g25
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
23 µg / 55 µgAlcohol
0 g