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    Raspberry: Elsah's Landing Raspberry Swirl Cheesecake

    Source of Recipe

    posted to recipecircus by Genia marie
    Crust:
    2 cups vanilla wafer crumbs
    6 Tab melted butter
    2 Tab sugar
    mix and press on bottom and part way up the sides of a 10" springform pan

    Preheat oven to 350 degrees

    Heat 1 1/3 cups seedless raspberry jam until melted, stirring often...set aside..
    beat together 32 oz [4 pkgs] softened cream cheese and
    2 cups sugar until smooth..
    add 2 Tab cornstarch..
    beat in 6 large eggs..
    add 4 Tab fresh lemon juice
    3 teaspoons vanilla and 1/2 tsp. salt.
    stir well..

    blend in 6 cups sour cream [3 -16 oz package] until well blended..

    Pour half of cheese filling over the crust. Drizzle 1/2 the jam over filling. Pour the other 1/2 of cheese filling over the jam and top with the other 1/2 of the jam. Use a rubber spatula to swirl through giving a marbled effect..

    Bake 45 minutes...turn off the oven and let the cake sit, with door closed for 1 hour. Take out and cool on counter for 1 hour and then chill overnight for flavor to develop..

    Sauce:
    1 pint raspberries
    2 cups water
    1 cup sugar

    Heat until water simmers. Stir over low heat for 5 minutes...strain and discard seeds

    Mix 2 Tab cornstarch and 4 Tab water together and add slowly to berry mixture, stirring over low heat until slightly thickened. Serve over plated slices ..

    makes 10" cheesecake

 

 

 


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