Monday, November 15, 2010

Raspberry Swirl Cheesecake

Raspberry Swirl Cheesecake

1 graham cracker crust - regular or chocolate
16 oz cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
2 eggs
3 oz white baking chocolate, melted
3 tbsp red raspberry preserves, melted

Preheat oven to 350 degrees. Mix cream cheese, sugar, and vanilla until well blended. Add eggs; mix until blend. Stir in white chocolate. Pour into cooled crust. Dot top on cheesecake with a spoon. Cut cheese cake several times, creating marble effect. Bake for 35-40 min, or until center is almost set. Refrigerate for at least 3 hours.

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