Chef Teddy Raspberry Swirl Cheesecake Recipe
Ingredients
- 1/12 Cups graham crackers crumbs
- 1/4 cup granulated sugar
- 1/3 cup butter melted
- 1 tsp corn starch
- Filling.
- 16 ounces cream cheese at room temperature
- 3/4 cup of granulated sugar
- 1/2 cup sour cream
- 4 large eggs
- 2 tsp vanilla extract
- 1 tsp lemon juice
- 1/4 cup raspberry sauce
Directions
- in a bowl combine the graham crackers, sugar, butter.
- Grease 9 inch spring form pan and press onto the bottom of spring form pan.Mix the sugar and the corn starch together, in a mixing
- bowl add cream cheese sugar corn starch mix,on medium speed
- mix until smooth, add the sour cream, eggs, one at a time, mix on low speed add vanilla, lime juice until smooth.Wrap foil paper
- around the outside of the pan to protect water from entering the
- cake, pour the mixture into the spring form pan,add raspberry sauce to squeeze bottle and make circles,and use a tooth pick, bake in a water bath
- at 325 F for about one hour until the center is set, remove from water
- bath onto a wire rack for 20 minutes, carefully using a paring knife
- around the edge of the pan to loosen up, let sit for an hour. Refrigerate over night. cover with plastic wrap until ready to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 90g | |
| Recipe makes 12 servings | |
| Calories 291 | |
| Calories from Fat 192 | 66% |
| Total Fat 21.75g | 27% |
| Saturated Fat 12.17g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 130mg | 43% |
| Sodium 199mg | 8% |
| Potassium 94mg | 3% |
| Total Carbs 20.3g | 5% |
| Dietary Fiber 0.1g | 0% |
| Sugars 18.92g | 13% |
| Protein 4.68g | 7% |
