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Raspberry Swirl Cheesecake

Guest Author - Sandy Moyer

Raspberry Swirl Cheesecake

Crust

  • 1-1/4 cups vanilla cookie crumbs (from about 40 vanilla wafers)
  • 1/4 cup cocoa
  • 1/4 cup confectioners' sugar
  • 1/4 cup butter, melted
    Preparation -
    Mix the vanilla wafer crumbs, cocoa, and confectioners' sugar together. Use a fork mix to mix the melted butter into the crumb mixture. Press into the bottom of 9" springform pan. Bake in a preheated oven at 350º for 8 to 10 minutes. Remove from the oven and cool on a wire rack.

    Filling

  • 3 pkgs. (8 oz. each) cream cheese, softened
  • 1 cup sugar
  • 1-1/2 tsp. vanilla
  • 3 eggs
  • 2/3 cup seedless red raspberry jam or preserves
  • 3 T. flour
    Preparation -
    Mix the cream cheese, sugar and vanilla together. Mix with an electric mixer or in a food processor until smooth. Add the eggs and beat or process until well blended; set aside. Mix the seedless raspberry jam and flour together. Combine the raspberry mixture with half of the cream cheese mixture and mix until well blended; set aside. Pour about half of the plain cream cheese mixture into the the pan, over the baked crust. Spoon about half of the raspberry/cream cheese mixture on top. Repeat, ending with the raspberry mixture on top. Gently swirl the raspberry mixture with the plain cream cheese mixture, using a table knife... do not over blend. Bake in a preheated oven at 350º for 1 hour. Remove from the oven and cool on a wire rack for about 1 hour. Refrigerate for a few hours or overnight before removing the sides of the pan.
  • Wilton 9-in. Nonstick Avanti Glass Bottom Springform PanWilton 9-in. Glass Bottom Springform Pan
    The bottom of this springform pan is made of glass... it doubles as a serving piece for your cheescake or other baked dessert. Commercial-weight construction helps prevent warping and distributes heat evenly. The non-stick surface resists scratching even from metal utensils. A lifetime limited warranty is included.
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    Content copyright © 2018 by Sandy Moyer. All rights reserved.
    This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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