Preheat the oven to 350 degrees.
Put everything except the raspberries in a food processor and process until smooth.
Set a half cup of the mixture aside and pour the rest into a prepared crust. (Springform pans are ideal here.).
Return the reserved cream cheese mixture to the food processor and add the raspberries. Process until smooth.
Drop tablespoons over the top of the filling and swirl to make a pretty design.
Bake the cheesecake for about 50 minutes or until the top has puffed up and is dry to the touch but the center is still wobbly.
Let the cheesecake cool to room temperature then cover and refrigerate for 8 hours.
Serve with a raspberry coulis.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	240.86 Kcal (1008 kJ)
Calories from fat	15.31 Kcal
		% Daily Value*
Total Fat	1.7g	3%
Sodium	10.68mg	0%
Potassium	80.62mg	2%
Total Carbs	55.72g	19%
Sugars	39.62g	158%
Dietary Fiber	1.92g	8%
Protein	0.57g	1%
Vitamin C	10.4mg	17%
Iron	0.6mg	3%
Calcium	158.9mg	16%

Amount Per 100 g
Calories	207.7 Kcal (870 kJ)
Calories from fat	13.2 Kcal
		% Daily Value*
Total Fat	1.47g	3%
Sodium	9.21mg	0%
Potassium	69.52mg	2%
Total Carbs	48.05g	19%
Sugars	34.17g	158%
Dietary Fiber	1.66g	8%
Protein	0.49g	1%
Vitamin C	9mg	17%
Iron	0.5mg	3%
Calcium	137mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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