RASPBERRY SWIRL CHEESECAKE
2 tablespoons vanilla wafer cookie crumbs
2 containers (12 ounces each) fat-free cream cheese, softened
2/3 cup sugar
2 eggs
2 tablespoons cornstarch
2 teaspoons vanilla
1 cup reduced-fat sour cream
1 pint (2 cups) fresj raspberries, divided
Mint sprigs for garnish
Preheat oven to 400 degrees F. Coat bottom and 1 inch up side of 9-inch springform pan with nonstick cooking spray; firmly press cookie crumbs onto coated bottom and side.
Beat cream cheese in large bowl with electric mixer until fluffy. Beat in sugar. Add eggs, cornstarch and vanilla; beat until smooth. Stir in sour cream until well combined. Pour batter into prepared pan.
Place 1 cup raspberries in food processor or blender; process until smooth. Strain puree; discard seeds. Spoon purée onto cheesecake; swirl into batter with knife.
Bake 45 to 50 minutes or until cheesecake is set around edge but slightly soft in center. Turn off oven; let cheesecake cool in oven about 3 hours, with oven door slightly opened.
Refrigerate cheesecake overnight. Remove side of pan; place cheesecake on serving plate. Garnish with remaining 1 cup raspberries and mint sprigs.
Makes 14 servings
Source: Easy Home Cooking Magazine |