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Remove cheesecake from slow cooker. Cool to room temperature. When cool,
cover with plastic wrap; refrigerate for at least 6 hours before serving.
To serve, cut cake into 8 slices. Serve with reserved raspberry sauce.
*An alternate to the Raspberry Sauce is the following:
6 tablespoons raspberry jam
2 tablespoons granulated sugar
2 tablespoons water
½ tablespoon fresh lemon juice
Combine all the ingredients in a small saucepan. Let simmer 8 to 10 minutes. Cool
to room temperature. Drizzle 3 tablespoons, in a spiral, over the cheesecake before
cooking.
Nutritional information per serving (based on 8 servings):
Calories 500 (18% from fat) • carb. 100g • pro. 3g • fat 10g • sat. fat 6g
• chol. 47mg • sod. 398mg • calc. 47mg • fiber 1g
.