Sweet Cheesecake Recipes
Raspberry Swirl Cheesecakes
Yield: 2 cheesecakes (16 servings total)
Ingredients
- 1 1/2 cups fresh or thawed lightly sweetened loose-pack frozen red raspberries
- 1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
- 16 ounces cream cheese, softened
- 3 eggs
- 2 (6 ounce) purchased chocolate flavored crumb pie crusts
- Chocolate and white chocolate leaves and/or fresh raspberries (optional)
Instructions
- Heat oven to 350 degrees F.
- In blender container, blend 1 1/2 cups raspberries until smooth; press through sieve to remove seeds.
- Stir 1/3 cup of the Eagle Brand into sieved raspberries; set aside.
- With mixer, beat cream cheese, eggs and remaining Eagle Brand in large bowl. Spoon into crusts.
- Drizzle with raspberry mixture. With table knife, gently swirl raspberry mixture through cream cheese mixture.
- Bake for 25 minutes or until center is nearly set when shaken. Cool.
- Cover; chill at least 4 hours.
- Garnish with chocolate leaves and/or raspberries.
Attribution
Posted by Marla at Recipe Goldmine 12/14/2001 6:26 am.