Ingredients for Raspberry Torte With Graham Cracker Crust
- 1 ½ cups graham cracker crumbs
- ½ cup melted margarine or butter
- Eggs
- 1 ½ cups granulated sugar
- 8 ounces softened cream cheese
- Cornstarch
- ½ cup water
- Frozen Raspberries
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How to Make Raspberry Torte With Graham Cracker Crust
- Preheat oven to 350°F (175°C).
- Crush 1 ½ cups graham cracker crumbs. Combine with ½ cup melted margarine or butter.
- Press crumb mixture into the bottom of a greased 13x9 inch baking pan.
- In a large bowl, beat 2 large eggs with 1 cup granulated sugar until light and fluffy.
- Beat in 2 more large eggs and 8 ounces softened cream cheese until well combined.
- Pour batter over the graham cracker crust.
- Bake for 25-30 minutes, or until set.
- Let cool completely on a wire rack.
- Meanwhile, prepare the raspberry compote: In a medium saucepan, whisk together ½ cup water, ¼ cup cornstarch, and ½ cup granulated sugar.
- Stir in 2 cups fresh or frozen raspberries.
- Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer for 2-3 minutes, or until thickened.
- Remove from heat and stir in ½ cup reserved raspberries.
- Let cool completely.
- Pour the cooled raspberry compote over the cooled cheesecake filling.
- Refrigerate for at least 4 hours, or preferably overnight.
- Top with whipped cream before serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
179g
Fat
40g
Carbs
19g
