White Chocolate Raspberry Swirl Cheesecake
- 2 pkg. (8oz) cream cheese
- 1/2 cup sugar
- 1/2 tsp. vanilla
- 2 eggs
- 3 squares Baker's white baking chocolate (broken into bits)
- 1 ready to use chocolate crumb crust (6 or 9oz)
- 3 Tbsp. red raspberry preserves
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Stir in white chocolate.
Pour into crust. Microwave preserves in small bowl on high 15 seconds or until melted. Dot top of cheesecake with small spoonfuls of preserves. Cut thru batter with knife several times for swirl effect.
Bake at 350degreesF for 35-40 mins or until center is almost set.
Cool. Refrigerate 3 hours or overnight.
Recipe donated by Erin Venema
