Raspberry Topping

"This simple raspberry topping looks beautiful on the Creamy Baked Cheesecake recipe from EAGLE BRAND® Sweetened Condensed Milk. Making your own topping from frozen raspberries gives it a fresher appearance and flavor."
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servings 45 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 45 kcal
  • 2%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 11.4g
  • 4%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Drain 2/3 cup syrup from raspberries. In small saucepan over medium heat, combine syrup, jelly and cornstarch. Cook and stir until slightly thickened and clear. Cool. Stir in raspberries.



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This recipe was perfect with the "Irish Cream Chocolate Cheesecake". Thanks.

This recipe was so easy. I used canned raspberries but frozen would have kept there shape better. I also used blackberry jam for a mixed berry taste and it turned out perfectly. Did take awhi...

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