Raspberry swirl cheesecake #1
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (9-oz) chocolate wafer cookies; finely crushed |
| ¼ | cup | Butter; melted |
| ¼ | cup | Firrmly packed dark brown sugar |
| 3 | packs | (8-oz) cream cheese; softened |
| 1 | cup | Sugar |
| 1 | cup | Sour cream |
| 3 | Eggs | |
| 2 | tablespoons | Lemon juice |
| 3 | tablespoons | Flour |
| 2 | teaspoons | Vnailla extract |
| 1 | can | (12-oz) raspberry dessert filling; strained |
Directions
CRUST
FILLING
From: arielle@... (Stephanie da Silva) Date: Wed, 4 Aug 93 22:29:33 CDT Preheat oven to 325F. In medium bowl, combine cookie crumbs,butter and brown sugar. Press firmly on bottom and sides of a 9" springform pan. In large blowl, beat cheese until fluffy. Beat in sugar, sour cream and eggs until smooth. On low speed, add leomon juice, flour and vanilla, mix well.
In medium bowl, stir ⅓ of the batter into strained raspberry filling Mix well. Pour remaining batter into prepared pan; using spoon, drop the raspberry filling into the plain batter. With knife, swirl filling into batter. Bake 1 hour or until center is set. Carefully loosen top of cheesecake from teh edge of pan with a tip. Cool. Chill. Remove sides of pan. Garnish as desired.
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