Raspberry-swirled Cheesecake
From nainajani 16 years agoIngredients
- 14 chocolate sandwich cream cookies shopping list
- 3 tablespoons margarine or butter, melted shopping list
- 1 package (8 ounces) cream cheese, softened shopping list
- 1 cup powdered sugar shopping list
- 1 tablespoon lemon juice shopping list
- 1 teaspoon vanilla shopping list
- 2-1/2 cups thawed frozen nondairy whipped topping shopping list
- 1/4 cup seedless raspberry jam shopping list
- mint leaves and fresh raspberries (optional) shopping list
How to make it
- Place cookies in food processor or blender; process with on/off
- pulses until finely crushed. Add margarine; process with pulses until
- blended. Press crumb mixture onto bottom of 8-inch springform pan;
- refrigerate.
- 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.
- Make 20 to 25 holes in cheesecake with teaspoon. Stir jam until
- smooth.* Place jam in holes. Gently swirl jam with tip of knife.*If
- raspberry jam remains lumpy, place in small microwavable bowl.
- Microwave at HIGH 30 to 45 seconds; stir.
- Refrigerate cheesecake 2 hours. Garnish with mint leaves and fresh
- raspberries, if desired.
- http://groups.yahoo.com/group/creamycheesecakes
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