Raspberry Swirl Cheesecake |
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Prep Time: 0 Minutes Cook Time: 130 Minutes |
Ready In: 130 Minutes Servings: 8 |
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RASPBERRY SWIRL CHEESECAKE This recipe comes from my personal collection. This is a very elegant cheesecake that I make on special occasions. It is always on my table at Easter and Christmas. Tried and true and loved by all. Read more . Enjoy. Ingredients:
1-1/4 cups vanilla cookie crumbs |
1/4 cup cocoa |
1/4 cup confectioners' sugar |
1/4 cup butter melted |
filling |
filling |
24 ounces cream cheese softened |
1 cup granulated sugar |
1-1/2 teaspoons vanilla |
3 eggs |
2/3 cup seedless red raspberry jam |
3 tablespoons flour |
Directions:
1. Mix vanilla wafer crumbs, cocoa and confectioners' sugar together.
2. Use a fork to mix melted butter into crumb mixture.
3. Press into bottom of spring form pan.
4. Bake in a preheated oven at 350 for 10 minutes.
5. Remove from oven and cool on a wire rack.
6. Mix cream cheese, sugar and vanilla together.
7. Mix with an electric mixer until smooth.
8. Add eggs and beat or process until well blended then set aside.
9. Mix raspberry jam and flour together.
10. Combine raspberry mixture with half of the cream cheese mixture and mix until well blended.
11. Pour half of the plain cream cheese mixture into the pan over baked crust.
12. Spoon about half of the raspberry cream cheese mixture on top.
13. Repeat ending with raspberry mixture on top.
14. Gently swirl raspberry mixture with the plain cream cheese mixture using a table knife.
15. Bake in a preheated oven at 350 for 1 hour.
16. Remove from oven and cool on a wire rack for 1 hour.
17. Refrigerate for a few hours or overnight before removing the sides of the pan.
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