Raspberry Swirl Cheesecake #2
| Yield: | 10 Servings |
| Categories: | Pies |
| CRUST | ||
| 10 | oz | Chocolate cookies (I used oreos this time; but those chocolate wafer cookies work nice; too.) |
| 6 | tb | Butter (melted) |
| FILLING | ||
| 4 | pk | (8-oz) cream cheese |
| 1 | c | Sugar |
| 1 | ts | Vanilla |
| 2 | tb | Flour |
| 1 | ts | Cinnamon |
| 1/4 | ts | Grated nutmeg |
| 4 | Eggs | |
| 2 | tb | Grated lemon peel |
| 1/2 | Lemon; juice of | |
| 3/4 | c | Raspberry puree |
| TOPPING | ||
| 3/4 | c | Raspberry puree |
| 1 | c | Fresh (or frozen) raspberries |
| 2 | tb | Grated lemon peel |
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