Raspberry Swirl Cheesecake
Shared with me by: Deb B (friend)
Ingredients
- 1/2 cup graham cracker crumbs
- 2 bags (12 oz. each) frozen unsweetened raspberries, thawed
- 2 c. white sugar (divided)
- 1/4 c. cornstarch (divided)
- 1/4 c. cran-raspberry juice cocktail
- 4 (8-oz) pkgs. cream cheese, softened
- 2 large eggs
- 1 c. low-fat sour cream
- 2 t. vanilla
- 2 Tbls. fresh lemon juice
Instructions
Sprinkle graham cracker crumbs into a lightly greased 8-inch spring-form pan and set aside.
Stir and press raspberries with back of a spoon through a strainer set over a medium saucepan. Discard seeds and pulp. Whisk in 1 cup of sugar and 2 Tbls. cornstarch. Bring to a gentle boil and cook, whisking constantly for 1-2 minutes until thick. Remove from heat; stir in cran-raspberry juice and lemon juice. Let cool to room temp while preparing cheesecake filling.
Mix remaining 1 cup of sugar and 2 Tbls. of cornstarch in a large bowl or food processor. Add cream cheese and mix on medium speed until smooth. Reduce speed to low and beat in eggs just until blended. Beat in sour cream and vanilla.
Pour half of the filling into the prepared pan. Spoon on 1/3 cup raspberry sauce in 2 concentric circles. Add remaining batter and spoon on 1/3 cup more sauce as before. Refrigerate remaining 2 cups of sauce. Using a table knife, cut through batter in figure eights for a marbleized effect, being careful not to disturb crumb crust.
Bake 1 hour and 10 minutes at 325 degrees, or until a pick inserted near center of cake comes out clean. Center will still be a bit jiggly. Run a knife between edges of cake and pan. Cool in pan on a wire rack (the jiggly portion will set completely as cake cools). Cover loosely and refrigerate at least 12 hours or up to 3 days.
To serve, remove pan sides, cut in wedges and drizzle with remaining raspberry sauce. Serves 12.