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Classic Raspberry Swirl Cheesecake

  • Makes: 8 servings per pie  
  • Freezes: excellent 
  • Preparation Time: 15 minutes, plus refrigeration 
  • Baking Time: 25 minutes 

Ingredients

1 ½ cups375ml fresh or thawed frozen raspberries

1 can300ml Eagle Brand® Regular or Low Fat Sweetened Condensed Milk

2 pkgs 250g each regular or light cream cheese, softened

3 eggs

29”/23cm each prepared graham cracker pie crusts

Directions

  1 Preheat oven to 350°F (180°C).

  2 Blend raspberries in blender until smooth. Press through sieve to remove seeds.  Stir 1/3 cup (75mL) of the sweetened condensed milk into sieved raspberries. Set aside.

  3 Beat cream cheese, eggs and remaining sweetened condensed milk. Spoon into pie crusts. Drizzle with raspberry mixture. With table knife, gently swirl raspberry mixture through cream cheese mixture.

  4 Bake in preheated oven 25 minutes or until center is nearly set. Cool. Cover and chill at least 4 hours.

Tip(s)

Garnish with fresh raspberries before serving.


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