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Recipe
Easy Raspberry Swirl Cheesecake Tweet
Shirley J products in the recipe:
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Cook Time: 0 Min | Level: Easy
Ingredients:
- 1/4 c. Shirley J Universal Biscuit And Baking Mix
- 1/4 c. Milk
- 2 tsp Vanilla
- 2 Eggs
- 3/4 c. Sugar
- 16 oz Cream Cheese(cut into 1 oz cubes)
- 1 c. Raspberries, Fresh Or Frozen
- 2 Tbs Sugar
Directions:
Preheat oven to 325 degrees. Spray bottom of 9-inch glass pie plate with cooking spray and set aside. In blender, combine milk, vanilla, eggs, sugar, and Baking Mix. Cover and blend on high speed for 15 seconds. Add cream cheese. Cover and blend for two minutes. Pour into pie plate. In the same blender, add a half-cup of berries and two tablespoons sugar. Cover and blend on high for 15 seconds, or until blended smooth. Drop mixture, by teaspoonfuls, onto cream cheese mixture. With toothpick, swirl sauce into cream cheese mixture. Bake 30 to 34 minutes, or until about two inches of outside edge of pie is set while center may still be soft and wiggle slightly. Cool for one hour. Refrigerate for at least 4 hours. Garnish with whipped cream and remaining berries just before serving. Store in refrigerator.
Perfection. So easy and delicious. I did have to cook it for about 50 minutes to make it perfect though.
This recipe was by far the easiest cheesecake to make. I've made it several times with frozen raspberries.