2 (6-oz. each) ready-made chocolate crumb pie crusts
1 1/2 cups fresh or thawed lightly sweetened loose-pack frozen red raspberries
1 can (14-oz) sweetened condensed milk
2 pkg (8-oz. each) cream cheese, softened
3 large eggs
Preheat oven to 350.
Place berries in blender container and blend until smooth. Press through a sieve to remove seeds. Stir a third cup of the sweetened condensed milk into the raspberries and set aside.
Using electric mixer beat cream cheese, eggs, and the rest of the sweetened condensed milk in a large mixer bowl. Divide mixture evenly into the two crusts. Drizzle the raspberries mixture over the fillings. Using a metal spatula, gently swirl raspberry mixture through cream cheese filling.
Bake for 25 minutes or until the center is nearly set when shaken. Allow to cool.
Cover and chill at least 4 hours.
Keep leftovers refrigerated.
Note: Second cheesecake can be frozen, if not currently needed. To serve, remove from freezer approximately an hour before time to serve.
1 can (14-oz) sweetened condensed milk
2 pkg (8-oz. each) cream cheese, softened
3 large eggs
Preheat oven to 350.
Place berries in blender container and blend until smooth. Press through a sieve to remove seeds. Stir a third cup of the sweetened condensed milk into the raspberries and set aside.
Using electric mixer beat cream cheese, eggs, and the rest of the sweetened condensed milk in a large mixer bowl. Divide mixture evenly into the two crusts. Drizzle the raspberries mixture over the fillings. Using a metal spatula, gently swirl raspberry mixture through cream cheese filling.
Bake for 25 minutes or until the center is nearly set when shaken. Allow to cool.
Cover and chill at least 4 hours.
Keep leftovers refrigerated.
Note: Second cheesecake can be frozen, if not currently needed. To serve, remove from freezer approximately an hour before time to serve.
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