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Raspberry Swirled Cheesecake Recipe

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This recipe for Raspberry Swirled Cheesecake, by , is from Mama Melina's Ultimate Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Turpin
Added: Saturday, November 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
14 chocolage sandwich cream cookies
3 tbsp. margarine or butter, melted
1 pkg. (8 oz) cream cheese, softened
1 c. powdered sugar
1 tbsp. lemon juice
1 tsp. vanilla
2 1/2 c. thawed nondairy whipped topping
1/4 c. seedless raspberry jam, stirred smooth (heat in microwave if necessary)
Mint leaves, raspberries and chocolate drizzle (optional)

Directions:
Directions:
Place cookies in food processor or blender; process with on/off pulse until finely crushed. Add margarine, process with pulses until blended. Press crumb mixture onto bottom of 8-inch square or round baking dish; refrigerate (or double recipe for use with a 9-inch spring form pan). Beat cream cheese in large bowl with electric mixer at medium speed until creamy. Add sugar; beat well. Add lemon juice and vanilla; beat until smooth. Add whipped topping; stir with mixing spoon until blended. Pour into prepared crust. Make 20-25 holes in cheesecake with teaspoon. Stir jam until smooth. Place jam in holes. Gently swirl jam with tip of knife. Refrigerate cheesecake 2 hours. Garnish with mint leaves, raspberries and chocolate drizzle, if desired.

 

 

 

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