Fresh Raspberry Cheesecake

Name: Fresh Raspberry Cheesecake
Prep time: 20 min
Cook time: 1 h
Yield: 12
Ingredients: Crust:; 1 cup (250 mL) graham cracker crumbs; 1/2 cup (125 mL) Robin Hood® Oats; 1/4 cup (50 mL) butter, melted; Filling:; 3 pkgs (675 g) regular cream cheese, softened; 2 tbsp (30 mL) Robin Hood® Original All Purpose Flour; 1 can (300 mL) Eagle Brand® Sweetened Condensed Milk, Original or Low Fat Low Fat Sweetened Condensed Milk; 1 tsp (5 mL) vanilla extract; 4 eggs; 2 cups (500 mL) fresh raspberries

Prep Time 20 mins

Cook Time 1 hr

Serves 12

Difficulty N/A

Ingredients

Crust:
1 cup (250 mL) graham cracker crumbs
1/2 cup (125 mL) Robin Hood® Oats
1/4 cup (50 mL) butter, melted
Filling:
3 pkgs (675 g) regular cream cheese, softened
2 tbsp (30 mL) Robin Hood® Original All Purpose Flour
1 can (300 mL) Eagle Brand^® Sweetened Condensed Milk, Original or Low Fat
1 tsp (5 mL) vanilla extract
4 eggs
2 cups (500 mL) fresh raspberries

Low Fat Sweetened Condensed Milk

Directions

Step 1:

Preheat oven to 325°F (160°C).

Crust:

Step 2:

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:

Step 3:

Beat cream cheese in electric mixer on medium speed until light and fluffy. Add flour and mix well. Beat in remaining ingredients (except raspberries).

Step 4:

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.