Raspberry Swirl Cheesecake

Here’s the thing.  I used to suck at baking.  Seriously.  But, through the years I’ve learned some pretty sweet tricks and shortcuts that have helped immensely.  QUICK TRICK:  Keebler Ready Graham Cracker Crust.  It tastes good and I don’t have to make it from scratch.  No one can tell the difference and it saves time when cooking a big meal for a lot of people.

 

raspberryswirlcheesecake.jpg

INGREDIENTS

2 Keebler Ready Crust, Graham Cracker
32 oz. cream cheese, room temperature
1 ¾  cups sugar
4 large eggs, room temperature
1 tsp. vanilla
6 oz. raspberries
Pinch of salt

 

DIRECTIONS

  • Drop raspberry sauce by the teaspoon on top and, using a toothpick, swirl into the filling.
  • Set the cakes on a large baking sheet with a lip or a shallow roasting pan.  Place in oven, then carefully ladle boiling water into pan until it reaches about halfway up the side of the crust foil.
  • Bake for 65 minutes.  Do not open oven at all during this time.  No peeking!
  • Transfer the cakes to a rack and cool completely.  Refrigerate uncovered for 6 hours before serving.
  • Preheat oven to 325 degrees.
  • Put raspberries in blender and blend on high for about 45 seconds.  Pour puree through sieve into a bowl and throw away the seeds.  Wisk in 2 tablespoons of sugar and set aside.
  • Put the cream cheese in the bowl of your mixer.  Using the paddle attachment, mix for about 4 minutes, until fluffy.  On low speed, slowly add the remaining sugar, salt, and vanilla. 
  • Add eggs, one at a time, mixing each one until combined.  Be sure not to over mix.  Pour cream cheese filling equally into graham cracker crusts.
Dessert, VegetarianMarie Kellycheesecake, rasperriesComment