1 1/2 cups flour
1/3 cup sugar
2 tsp baking powder
1/3 cup butter
1 egg
Cheesecake:
4 pkg, (6 oz. each) cream cheese, softened
1 cup sugar
1 cup sour cream
3 eggs
2 tablespoons lemon juice
3 tablepoons flour
2 teaspoons vanilla extract
1 pint fresh raspberries, pureed and strained
1 pint fresh raspberries, washed but left whole (optional)
DIRECTIONS
Preheat oven to 325F.
In medium bowl, combine all ingredients for the crust. Press firmly on bottom of a 10" springform pan. Bake for 10 to 15 minutes. Spread jam over crust while still warm.
In large bowl, beat cheese until fluffy. Beat in sugar, sour cream and eggs until smooth.
On low speed, add lemon juice, flour and vanilla, mix well.
Gently place the whole raspberries onto the crust (if using) and pour batter into prepared pan.
Using spoon, drop the raspberry puree into the plain batter. With knife, swirl filling into batter.
Bake 1 hour or until center is set.
Carefully loosen top of cheesecake from the edge of pan with the tip of a knife.
Cool.
Chill.
Remove sides of pan, garnish as desired and serve.
This recipe is also linked on...
Food on Friday: Desserts
Everyday Sisters' Sharing Sundays: Red
Sweet Treats Thursday
When I refer to this cheese cake I always say it's like a symphony in my mouth. When you take the first bite it's like the Violins start playing, your taste buds go hm pretty good. Then the rest of instruments kick in and your taste buds go WOW!!!!That is your taste buds registering the Raspberry swirl. It's a pretty awesome experience! I would recommend everyone to get a taste of this cheesecake! ~ Marion Schiebel
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