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Raspberry Swirl Cheesecake
Raspberry Sauce*
1½ cups frozen or fresh raspberries
¹∕
³
cup granulated sugar
½ cup water
fresh lemon juice (from ½
lemon)
½ teaspoon cornstarch
cooking spray
¹∕
³
cup graham cracker crumbs
1½ tablespoons granulated sugar
1 tablespoon unsalted butter,
melted
Filling
16 ounces cream cheese
1 cup granulated sugar
¼ teaspoon table salt
zest of 1 lemon
2 large eggs
1 large egg white
1½ teaspoons pure vanilla extract
½ cup sour cream
Makes one 7-inch cheesecake
In a medium saucepan, combine the first 5 ingredients. Stir to combine. Cover;
heat on low for 15 to 20 minutes, or until sauce has thickened. Strain into a bowl;
place over a bowl of ice water to cool.
While the raspberry sauce is cooking, prepare the cheesecake. Lightly coat the bot
-
tom and sides of a 7-inch springform pan with nonstick cooking spray. Reserve.
In a small bowl, mix the graham cracker crumbs, sugar and butter, with a fork until
combined. Press the graham cracker mixture into the bottom of the prepared pan.
Reserve.
Place cream cheese, sugar, salt and zest in a medium bowl. Using a Cuisinart
®
hand
mixer fitted with the beater attachments, beat until smooth and homogenous. Add
eggs and egg white, one at a time, mixing well between each addition. Mix in the
vanilla until combined. Gently fold in the sour cream. Pour mixture into the pre
-
pared pan.
Drizzle 3 tablespoons of the reserved, cooled raspberry sauce on top of the
cheesecake. Using a paring knife, swirl into batter. Reserve the remaining sauce
for serving.
Place the rack in the ceramic pot of the Cuisinart
®
Slow Cooker. Place the spring-
form pan on the rack. Cover and press the on/off button to turn the unit on. Set
time for 2 hours and press High; slow cooker will automatically switch to Warm
when cooking time has elapsed. Set timer to 30 minutes.
(continued)