Elsah's Landing Raspberry Swirl Cheesecake
Source of Recipe
posted by genia marie at rc
Grafton, Illinois 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. One at a time.
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 - SERVES 10-12
|
|