Impossibly Easy Raspberry Swirl Cheesecake

Vegetarian
Gluten Free
Health score
1%
Impossibly Easy Raspberry Swirl Cheesecake
345 min.
8
313kcal

Suggestions

Are you ready to indulge in a dessert that's not only delicious but also incredibly easy to make? Introducing the Impossibly Easy Raspberry Swirl Cheesecake, a vegetarian and gluten-free treat that will satisfy your sweet tooth without any guilt. With a prep time of 345 minutes, this cheesecake is perfect for those who love to take their time in the kitchen, creating a masterpiece that's worth the wait.
This cheesecake serves 8 people, making it ideal for gatherings with friends and family. Each slice contains approximately 313 calories, so you can enjoy a generous portion without worrying about overindulging. The dessert is designed to be a sweet finale to your meal, providing a delightful contrast to savory dishes.
The secret to this cheesecake's success lies in the use of a blender, which ensures a smooth and creamy texture. The raspberry swirl adds a touch of elegance and a burst of fruity flavor, making it a dessert that's sure to impress. Whether you're an experienced baker or just starting out, this recipe is a great way to showcase your culinary skills and treat yourself to something special.

Ingredients

  • 0.3 cup milk 
  • teaspoons vanilla 
  •  eggs 
  • 0.8 cup sugar 
  • 16 oz cream cheese softened cut into 16 pieces and
  • cup raspberries fresh
  • tablespoons sugar 
  • 0.3 cup frangelico 

Equipment

  • oven
  • blender
  • toothpicks
  • skewers

Directions

  1. Heat oven to 325°F. Spray bottom only of 9-inch glass pie plate with cooking spray. In blender, place milk, vanilla, eggs, 3/4 cup sugar and the Bisquick mix. Cover; blend on high speed 15 seconds.
  2. Add cream cheese. Cover; blend 2 minutes.
  3. Pour into pie plate.
  4. In same blender, place 1/2 cup of the raspberries and 2 tablespoons sugar. Cover; blend on high speed 15 to 20 seconds or until smooth. Drop blended raspberry sauce by teaspoonfuls on top of cream cheese mixture. With a wooden skewer or toothpick, swirl sauce into cream cheese mixture.
  5. Bake 28 to 32 minutes or until about 2 inches of edge of pie is set while center is still soft and wiggles slightly. Cool completely at room temperature, about 1 hour.
  6. Refrigerate at least 4 hours.
  7. Garnish with remaining 1/2 cup raspberries. Store in refrigerator.

Nutrition Facts

Calories313kcal
Protein6.66%
Fat59.25%
Carbs34.09%

Properties

Glycemic Index
28.9
Glycemic Load
16.37
Inflammation Score
-5
Nutrition Score
4.9617391280506%

Flavonoids

Cyanidin
6.87mg
Petunidin
0.05mg
Delphinidin
0.2mg
Malvidin
0.02mg
Pelargonidin
0.15mg
Peonidin
0.02mg
Catechin
0.2mg
Epigallocatechin
0.07mg
Epicatechin
0.53mg
Epigallocatechin 3-gallate
0.08mg
Kaempferol
0.01mg
Quercetin
0.16mg

Nutrients percent of daily need

Calories:313.17kcal
15.66%
Fat:20.96g
32.25%
Saturated Fat:11.94g
74.64%
Carbohydrates:27.14g
9.05%
Net Carbohydrates:26.16g
9.51%
Sugar:25.04g
27.82%
Cholesterol:99.1mg
33.03%
Sodium:197.01mg
8.57%
Alcohol:0.34g
100%
Alcohol %:0.39%
100%
Protein:5.3g
10.61%
Vitamin A:838.17IU
16.76%
Selenium:8.56µg
12.23%
Vitamin B2:0.2mg
11.88%
Phosphorus:94.56mg
9.46%
Calcium:74.61mg
7.46%
Vitamin B5:0.57mg
5.7%
Manganese:0.11mg
5.66%
Vitamin E:0.74mg
4.92%
Vitamin C:3.93mg
4.76%
Vitamin B12:0.26µg
4.4%
Fiber:0.98g
3.9%
Potassium:126.03mg
3.6%
Zinc:0.52mg
3.49%
Folate:13.42µg
3.36%
Vitamin B6:0.06mg
3.18%
Magnesium:10.76mg
2.69%
Vitamin K:2.42µg
2.3%
Iron:0.37mg
2.06%
Vitamin D:0.3µg
2.03%
Vitamin B1:0.03mg
1.77%
Copper:0.03mg
1.7%