Ingredients
Preparation
Grease a 9-inch springform pan.
To prepare crust, melt butter in a small saucepan over low heat. Stir in graham cracker crumbs. Press mixture in bottom of greased pan. Set aside.
To prepare filling, beat cream cheese, yogurt, sour cream, egg yolks and 1/4 cup plus 2 tablespoons of sugar until smooth. Combine gelatin and water in a small saucepan. Simmer until gelatin is completely dissolved; stir into cheese mixture. Beat egg whites with remaining sugar until soft peaks form. Fold egg whites and raspberries into cheese mixture.
Spoon filling into prepared crust. Refrigerate 2 to 3 hours or until set. To garnish, arrange raspberries in center of cheesecake in a mound. Peel and seed mango. Slice thinly and arrange in a fan pattern around raspberries. Whip cream until stiff. Pipe (with pastry bag) a border of 8 to 10 whipped cream rosettes around edge of cheesecake. Top each rosette with a sprig of mint
Yield
Makes 8 to 10 serving
Cook Time
Prep Time: 20 mins.
Nutrition Facts
Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Makes 8 to 10 serving
Amount Per Serving:
Calories: 418
Calories from Fat: 288
Amount per Serving
% Daily Value*
Amount per Serving
% Daily Value*
Total Fat 32g
49%
Carbohydrates 44g
14%
Dietary Fiber 4g
16%
Saturated Fat 22g
110%
Calories 418kcal
20%
Cholesterol 154mg
51%
Protein 15g
25%
Sodium 272mg
11%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.