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Raspberry Swirl Cheesecake Recipe

Ingredients

How to make it

  • Filling:
  • Blend together:
  • - 2 cups cream cheese (or 2 x 8oz pkgs)
  • - 1 cup sugar (finely ground, if you're in India or using raw cane sugar)
  • - 3 Tbsp flour
  • Add, one at a time, 4 eggs, beating well.
  • Stir in 1 tsp vanilla extract and mix well.
  • Add 1/2 cup raspberry jam and barely mix - you want little drops of jam throughout.
  • Pour the filling over the crust and bake (still at 325F / 170oC) for 10 minutes. Turn down the oven to 250F (110oC) and bake for an hour
  • Leave the cheesecake to cool in the oven for at least 30 minutes, and then refrigerate for a few hours before serving.
  • I've sped up the chilling process by sticking it in the freezer and that worked pretty well - the worst thing that can happen is that the cheescake cracks a bit if it cools.
  • (it's also good with maple extract & crushed pecans/walnuts instead of vanilla & raspberry)

Reviews & Comments 1

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    " It was excellent "
    cuzpat ate it and said...
    Sound good!
    Was this review helpful? Yes Flag

The Cook

peterotoolio Ottawa, CA

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