Ingredients
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2
-
1/2
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1/2
-
2
-
9
-
3
-
-
-
-
-
-
-
-
-
Directions
Raspberry Swirl Cheesecake, I got this recipe from a cookbook called Ultimate Cheesecakes from Philadelphia Cream Cheese (Kraft Foods) I’ve used fat-free cream cheese, and it was just as good as the cheesecake in which used the original cream cheese , This is one very easy to make & delicious cheese cake, & several neighbors can attest to how great it tastes! Followed your recipe right on down, but when it came to my own slice, I did top it with a small amount of homemade chocolate sauce! What can I say, but that I’m a real chocoholic! Thanks for posting the recipe! [Made & reviewed for one of my adopted chefs in this Spring’s Pick A Chef event]
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Steps
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1
Done
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Preheat Oven to 350. |
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2
Done
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Mix Cream Cheese, Sugar, and Vanilla at Medium Speed With Electric Mixer Until Well Blended. Add Eggs and Mix Until Thoroughly Blended. |
|
3
Done
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Pour Mixture Into the Graham Cracker Pie Crust. Dot the Top of the Cheesecake With the Preserves. Cut Through the Batter With a Butter Knife Several Times, For a Swirl or Marble Effect. |
|
4
Done
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Bake in Oven at 350 For 40 Minutes or Until Center Is Almost Set. Cool. Refrigerate For 3 Hours or Overnight. |
|
5
Done
|
Garnish With Whipped Cream (or Cool Whip) and Raspberries (fresh or Frozen). |
