Raspberry-swirled Cheesecake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Another good summer time dessert when you don't want to heat up your house. Enjoy Ingredients:
14 chocolate sandwich cream cookies |
3 tablespoons margarine or butter, melted |
1 package (8 ounces) cream cheese, softened |
1 cup powdered sugar |
1 tablespoon lemon juice |
1 teaspoon vanilla |
2-1/2 cups thawed frozen nondairy whipped topping |
1/4 cup seedless raspberry jam |
mint leaves and fresh raspberries (optional) |
Directions:
1. Place cookies in food processor or blender; process with on/off
2. pulses until finely crushed. Add margarine; process with pulses until blended. Press crumb mixture onto bottom of 8-inch springform pan; refrigerate.
3. Beat cream cheese in large bowl with electric mixer at medium speed until creamy. Add sugar; beat well. Add lemon juice and vanilla; beat until smooth. Add whipped topping; stir with mixing spoon until blended. Pour into prepared crust.
4. Make 20 to 25 holes in cheesecake with teaspoon. Stir jam until
5. smooth.* Place jam in holes. Gently swirl jam with tip of knife.*If
6. raspberry jam remains lumpy, place in small microwavable bowl.
7. Microwave at HIGH 30 to 45 seconds; stir.
8. Refrigerate cheesecake 2 hours. Garnish with mint leaves and fresh
9. raspberries, if desired.
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