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This deliciously easy vanilla cheesecake
pie has lovely swirls of red raspberry jam throughout.
Raspberry Swirl Cheesecake
Pie
- Pastry for single-crust pie (see
recipe)
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 3 tablespoons raspberry jam (with or without
seeds)
- Sweetened whipped cream for accompaniment
- Preheat oven to 425°F (220°C).
- Prepare pastry shell and line with a double
thickness of heavy-duty foil and bake for 5 minutes, remove foil
and bake 5 minutes longer. Remove from the oven; reduce heat
to 350°F (175°C).
- In a mixing bowl, beat cream cheese, sugar
and vanilla until smooth. Add eggs, beating on low speed just
until combined. Pour into pastry shell. Stir jam; drizzle over
the filling. Cut through filling with a knife to swirl the jam.
- Bake for 25 to 30 minutes or until center
is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight.
Let stand at room temperature for 30 minutes before slicing.
If desired, serve pie with a dollop of sweetened whipped cream.
Makes 6 to 8 servings.
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