Classic Raspberry Swirl Cheesecake
Prep Time 15 mins
Cook Time 25 mins
Serves 8
Difficulty N/A
Ingredients
- 1 1/2 cups (375 mL) fresh or thawed frozen raspberries
- 1 can (300 mL) Eagle Brand® Original or Low Fat Sweetened Condensed Milk
- 2 pkgs (250 g each) regular or light cream cheese, softened
- 3 eggs
- 2 9” / 23 cm each prepared graham cracker pie crusts
Directions
Step 1:
Preheat oven to 350°F (180°C).
Step 2:
Blend raspberries in blender until smooth. Press through sieve to remove seeds. Stir 1/3 cup (75 mL) of the sweetened condensed milk into sieved raspberries. Set aside.
Step 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.
Step 4:
Bake in preheated oven 25 minutes or until center is nearly set. Cool. Cover and chill at least 4 hours.
Tip
Garnish with fresh raspberries before serving.