TLC Cooking "Raspberry Swirl Cheesecake"

Raspberry Swirl Cheesecake

Raspberry Swirl Cheesecake

YIELD Makes 14 servings
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INGREDIENTS

2	tablespoons vanilla wafer cookie crumbs
2	containers (12 ounces each) fat-free cream cheese, softened
2/3	cup sugar
2	eggs
2	tablespoons cornstarch
2	teaspoons vanilla
1	cup reduced-fat sour cream
1	pint (2 cups) raspberries, divided
Mint sprigs for garnish

PREPARATION:

Preheat oven to 400°F. Coat bottom and 1 inch up side of 9-inch springform pan with nonstick cooking spray; firmly press cookie crumbs onto coated bottom and side. Beat cream cheese in large bowl with electric mixer until fluffy. Beat in sugar. Add eggs, cornstarch and vanilla; beat until smooth. Stir in sour cream until well combined. Pour batter into prepared pan.
Place 1 cup raspberries in food processor or blender; process until smooth. Strain purée; discard seeds. Spoon purée onto cheesecake; swirl into batter with knife.
Bake 45 to 50 minutes or until cheesecake is set around edge but slightly soft in center. Turn off oven; let cheesecake cool in oven about 3 hours, with oven door slightly opened.
Refrigerate cheesecake overnight. Remove side of pan; place cheesecake on serving plate. Garnish with remaining 1 cup raspberries and mint sprigs.

This recipe appears in: Cheesecakes

NUTRITIONAL INFORMATION:

Serving Size:	1 slice cheesecake (1/14 of total recipe) without mint garnish
Fiber	<1 g
Carbohydrate	17 g
Cholesterol	46 mg
Saturated Fat	<1 g
Total Fat	3 g
Calories from Fat	19 %
Calories	136
Protein	9 g
Sodium	326 mg

DIETARY EXCHANGE:

Meat	1
Starch	1

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