I use the jam made from our farm's plentiful wild raspberries to give this pretty dessert its marbled effect. While the cheesecake refrigerates overnight, its flavors blend beautifully. —Sandra McKenzie, Braham, Minnesota
Dough for single-crust pie
Ingredients
- Dough for single-crust pie
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs, room temperature
- 3 tablespoons raspberry jam
- Optional: Whipped cream and fresh raspberries
Directions
- On a lightly floured surface, roll dough to fit a 9-inch pie plate. Trim; flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes; remove foil. Bake 5 minutes longer. Remove from the oven; reduce heat to 350°.
- In a bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs, beating on low speed just until combined. Pour into crust. Stir jam; drizzle over the filling. Cut through filling with a knife to swirl the jam. Bake for 25-30 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight. Let stand at room temperature for 30 minutes before slicing. If desired, serve with whipped cream and raspberries.
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