Easy Raspberry Swirl Cheesecake

A simple and delicious Raspberry Swirl Cheesecake that is very easy to make and looks like it came from a bakery. The cost of this entire cheesecake is probably what you would pay for a piece of cheesecake at an expensive restaurant.

MAKE THE SAUCE: In a saucepan over medium heat add the raspberries, water, sugar and cornstarch. Bring to a boil and boil until the sauce is thick, about 4-5 minutes.

Strain the hot raspberry sauce through a fine mesh strainer. Use the back of a spoon, against the mesh, to help the sauce go through the mesh and to remove the seeds. Discard the seeds then set the seedless sauce aside. Be sure to scrape the sauce off of the bottom of the strainer.

In a large bowl add the cream cheese and sugar. Using a mixer, beat until smooth and creamy.

Add the eggs one at a time, mixing on low speed just until blended after each egg.

Filling will be smooth and creamy.

Pour half the filling into the crust.

Spread 4 Tbsp of the raspberry sauce over the filling.

Top with the remaining cheesecake filling gently spreading it over the raspberry sauce.

Drizzle 4 Tbsp raspberry sauce over the top.

Using a knife, swirl it through the cheesecake making a fancy design. Be careful not to cut into the crust.

Bake for 35-45 minutes or until the center is almost set. The center will jiggle slightly. Cool, in the pan, on a cooling rack. Cool completely then refrigerate for 4 hours.

Slice and serve.

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EASY RASPBERRY SWIRL CHEESECAKE

http://www.InDianesKitchen.com

INGREDIENTS

*1 prepared graham cracker crust

SAUCE INGREDIENTS

*1 (10 oz) package frozen raspberries

*1/2 cup water

*2 Tbsp granulated sugar

*2 tsp cornstarch

FILLING INGREDIENTS

*3- 8 oz packages brick cream cheese, softened

*3/4 cup granulated sugar

*3 eggs

DIRECTIONS

1. MAKE THE SAUCE: In a saucepan over medium heat add the raspberries, water, sugar and cornstarch. Bring to a boil and boil until the sauce is thick, about 4-5 minutes.
2. Strain the hot raspberry sauce through a fine mesh strainer. Use the back of a spoon and scrape it over the mesh to help the sauce go through the mesh and to remove the seeds. Discard the seeds then set the seedless sauce aside.
3. In a large bowl add the cream cheese and sugar. Using a mixer, beat until smooth and creamy.
4. Add the eggs one at a time mixing on low speed, just until blended, after each egg.
5. Filling will be smooth and creamy.
6. Pour half the filling into the crust.
7. Spread 4 Tbsp of the raspberry sauce over the filling.
8. Top with the remaining cheesecake filling gently spreading it over the raspberry sauce.
9. Drizzle 4 Tbsp of raspberry sauce over the top.
10. Using a knife, swirl it through the cheesecake making a fancy design. Be careful not to cut into the crust.
11. Bake for 35-45 minutes or until the center is almost set. The center will jiggle slightly. Cool, in the pan, on a cooling rack. Cool completely then refrigerate for 4 hours.
12. Slice and serve.

http://www.InDianesKitchen.com