See Also: Raspberry Swirl Cheesecake(recipes)
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Raspberry-Swirled Cheesecake(recipes)
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swirl(2)(dictionary)
swirl(1)(dictionary)
swirl 2, noun(dictionary)
swirl 1, verb(dictionary)
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Raspberry Swirl Cheesecake (recipes)


Raspberry Swirl Cheesecake

Yield: Makes 14 servings



Ingredients:



2tablespoons vanilla wafer cookie crumbs

2containers (12 ounces each) fat-free cream cheese, softened

2/3cup sugar

2eggs

2tablespoons cornstarch

2teaspoons vanilla

1cup reduced-fat sour cream

1pint (2 cups) raspberries, divided

Mint sprigs for garnish









Preparation:





1.Preheat oven to 400°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.2.Place 1 cup raspberries in food processor or blender; process until smooth. Strain purée; discard seeds. Spoon purée onto cheesecake; swirl into batter with knife.3.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.4.Refrigerate cheesecake overnight. Remove side of pan; place cheesecake on serving plate. Garnish with remaining 1 cup raspberries and mint sprigs.









Nutritional Information:







Serving Size: 1 slice cheesecake (1/14 of total recipe) without mint garnish







Fiber









Carbohydrate

17 g







Cholesterol

46 mg







Saturated Fat









Total Fat

3 g







Calories from Fat

19 %







Calories

136







Protein

9 g







Sodium

326 mg









Dietary Exchange:







Meat

1







Starch

1