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Raspberry Swirl Cheesecake Recipe

   
 

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     Raspberry Swirl Cheesecake

Category   Desserts - Breads
Sub Category   None
Servings   16
Preptime   15 minutes

Ingredients
1 1/2 cups fresh or thawed lightly sweetened frozen red raspberries
1 can sweetened condensed milk
2 pkgs. cream cheese, softened
3 eggs
2 purchased chocolate crumb pie crusts
Chocolate and white chocolate leaves
Fresh raspberries, optional
 

Instructions
Preheat oven to 350 degrees. In blender container, blend 1 1/2 cups raspberries until smooth; press through sieve to remove seeds. Stir 1/3 cup of the condensed milk into sieved raspberries; set aside.
With mixer, beat cream cheese, eggs and remaining condensed milk in large bowl. Spoon into crusts. Drizzle with raspberries mixture. With table knife, gently swirl raspberry mixture through cream cheese mixture. Bake 25 minutes or until center is nearly set when shaken. Cool. Cover; chill at least 4 hours. Garnish with chocolate leaves and fresh raspberries if desired. Store leftovers covered in refrigerator.
Chocolate Leaves: Start by melting 1 square semi-sweet chocolate. To melt the chocolate in a microwave, place it in a microwave-safe bowl. Heat on high for 1 to 2 minutes or until soft enough to stir smooth, stirring every minute. With a small, clean paintbrush, paint several coats of melted chocolate on the undersides of nontoxic leaves, such as mint, lemon, or strawberries. Wipe off any chocolate from top sides of leaves. Place leaves, chocolate sides up, on waxed paper-lined baking sheet or on curved surface, such as rolling pin. Refrigerate leaves until chocolate is firm. To use, carefully peel leaves away from chocolate.


Originally Submitted
12/3/2008





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