Raspberry swirl cheesecake pie recipe
Recipe ingredients:
- Pastry for single crust pie
- 2, 8 ounces, packages cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 3 tablespoons raspberry jam, with or without seeds
- Sweetened whipped cream for accompaniment
Recipe method:
- Preheat oven to 425 degrees F.
- 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 degrees F.
- 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.
Tags: raspberry, swirl, cheesecake, recipe, pie, recipes, cooking