White Chocolate Raspberry Swirl Cheesecake Recipe - Cooking Index
White Chocolate Raspberry Swirl Cheesecake Recipe - Cooking Index
| 2 | Philadelphia Cream Cheese - (8 oz ea) - softened | |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1/2 teaspoon | 2.5ml | Vanilla |
| 2 | Eggs | |
| 3 | Baker's Premium White Baking Chocolate - (3 oz), melted | |
| 1 | Ready-to-use chocolate flavor crumb crust - (6 oz or 9") | |
| 3 tablespoons | 45ml | Red raspberry preserves |
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Stir in white chocolate. Pour into crust.
Microwave preserves in small bowl on HIGH 15 seconds or until melted. Dot top of cheesecake with small spoonfuls of preserves. Cut through batter with knife several times for marble effect.
Bake at 350 degrees for 35 to 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
This recipe yields 8 servings.
Great Substitute: To lower the fat, prepare as directed, substituting Philadelphia Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, for cream cheese.
Source:
Athenos' recipe archive at http://www.athenos.com
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