Raspberry Swirl Cheesecake
Jeff
ingredients
- CRUST
- 9oz. package of chocolate wafer cookies (finely crushed)
- 1/4 cup butter, melted
- 1/4 cup firmly packed brown sugar
- FILLING
- 3 - 8oz. packages of cream cheese, softened
- 1 cup sugar
- 1 cup sour cream
- 3 eggs
- 2 Tablespoons lemon juice
- 3 Tablespoons flour
- 2 teaspoons vanilla extract
- 12 oz. can raspberry dessert filling
directions
- 1
Preheat oven to 325°
- 2
In a medium bowl, combine cookie crumbs, butter and brown sugar.
- 3
Press firmly on bottom and sides of a 9in. spring form pan.
- 4
Filling:
- 5
In a large bowl, beat cheese until fluffy. Beat in sugar, sour cream and eggs until smooth. On low speed, add lemon, flour and vanilla, mix well.
- 6
In a medium bowl, stir 1/3 of batter into strained raspberry filling. Mix well.
- 7
Pour remaining batter into prepared pan;using spoon, drop the raspberry filling into the plain batter. With a knife, swirl filling into batter.
- 8
Bake 1 hour or until center is set.
- 9
Carefully loosen top of cheesecake from the edge of pan with a knife.
- 10
Cool. Chill.
- 11
Refrigerate
notes
9in spring form pan needed
Source: Jeff
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