Raspberry Swirl Cheesecake
|Raspberry Swirl Cheesecake|
Crust1-1/4 cups vanilla cookie crumbs (from about 40 vanilla wafers) 1/4 cup cocoa 1/4 cup confectioners' sugar 1/4 cup butter, melted
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 preserves3 T. flour
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. 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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