• Prep Time 20 minutes
  • Baking Time 1 hour
  • Makes 12 servings
  • Freezing Excellent
  • Fresh Raspberry Cheesecake
    Fresh Raspberry Cheesecake

Ready.
Set.
Make.

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Lets Make

Ingredients

  • Crust:
  • 1 cup graham cracker crumbs
  • 1/2 cup Robin Hood® Oats
  • 1/4 cup butter, melted
  • Filling:
  • 3 pkgs regular cream cheese, softened
  • 2 tbsp Robin Hood® Original All Purpose Flour
  • 1 can Eagle Brand® sweetened condensed milk, regular or low fat
  • 1 tsp vanilla extract
  • 4 eggs
  • 2 cups fresh raspberries

Serving Size: 12 servings

Crust:

Unit conversion :
none
1 cup
250 mL
graham cracker crumbs

Unit conversion :
250 ml
48 tsp
16 tbsp
1/2 cup
125 mL
Robin Hood® Oats

Unit conversion :
125 ml
24 tsp
8 tbsp
1/4 cup
50 mL
butter, melted

Unit conversion :
62.5 ml
12 tsp
4 tbsp
Filling:

Unit conversion :
none
3 pkgs
675 g
regular cream cheese, softened

Unit conversion :
none

Unit conversion :
30 ml
6 tsp

Unit conversion :
none
1 tsp
5 mL
vanilla extract

Unit conversion :
5 ml
4
4
eggs

2 cups
500 mL
fresh raspberries

Unit conversion :
500 ml
96 tsp
32 tbsp
Next

Directions

Serving Size: 12 servings

  • Preheat oven to 325°F (160°C).
  • Crust:
  • Combine graham wafer crumbs, oats and butter in small bowl. Press firmly onto bottom of 8-9" (20-23 cm) round greased and floured or non-stick springform pan.
  • Filling:
  • Beat cream cheese in electric mixer on medium speed until light and fluffy. Add flour and mix well. Beat in remaining ingredients (except raspberries).
  • Pour batter into prepared pan, drop in raspberries and bake in preheated oven until center is almost set, about 1 hour. Cool 10 minutes in pan. With thin knife, carefully loosen cheesecake from side of pan. Cool completely in pan on wire rack. Chill 4 hours or overnight. Garnish with additional berries if desired.
Finish

Finished!

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