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Moms Favorite White Cake
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Raspberry-Swirled Cheesecake
Yield: Makes 9 servings
Ingredients:
14
chocolate sandwich cream cookies
3
tablespoons margarine or butter, melted
1
package (8 ounces) cream cheese, softened
1
cup powdered sugar
1
tablespoon lemon juice
1
teaspoon vanilla
2-1/2
cups thawed frozen nondairy whipped topping
1/4
cup seedless raspberry jam
Mint leaves and fresh raspberries (optional)
Preparation:
1.
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.
2.
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.
3.
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.
4.
Refrigerate cheesecake 2 hours. Garnish with mint leaves and fresh raspberries, if desired.
This recipe appears in:
Cheesecakes
