Raspberry Swirl Cheesecake
Easy · 7 ingredients — shared from Reciquest
8 servings · Easy
Ingredients
- 1/2 batch Basic Shortbread Dough
- 3 (8-ounce) packages cream cheese, softened
- 3 large eggs
- 1 cup Splenda
- 1/4 cup heavy whipping cream
- 1 1/2 tsp pure vanilla extract
- 1/4 cup Raspberry Coulis, plus more for garnish if desired
Instructions
- Preheat the oven to 350*F.
- Press the shortbread dough into the bottom and halfway up the sides of an 8-inch springform pan. Par-bake for 8 minutes. Remove from the oven and let cool for 10 minutes. Reduce the oven temperature to 325*F.
- While the crust is par-baking, make the filling: Place the cream cheese, eggs, sweetener, cream, and vanilla in a blender and blend until smooth, about 2 minutes.
- Pour the filling over the par-baked crust and spread evenly. Spoon the raspberry coulis in circles on the top and swirl gently with a knife to mix it into the batter. Bake for 1 hour 20 minutes, or until the center barely moves when the pan is jiggled.
- Turn off the oven and open the door partway, leaving the cheesecake in the oven to cool for 1 hour before removing. Place the cheesecake in the refrigerator to chill for at least 4 hours.
- When ready to serve, run a knife around the inside edge of the pan, then release the clamp and remove the side of the pan. Cut the cheesecake into 10 even slices and spoon additional coulis over each slice, if desired.
- Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Tags: pepperplate-import