Raspberry Heart Swirled Cheesecake
*2 pre- made chocolate or Oreo Crusts
Cheesecake Filling
*2 8 ounce packages Greek Yogurt Cream Cheese
*3 Eggs
*1 cup Sugar
*1 pint Sour Cream, low fat
*1 teaspoon Vanilla
*1 tablespoon Lemon Extract Flavoring
*1 tablespoon Lemon Zest
Cream or beat the cream cheese until smooth. Add one egg at a time. Then beat in the sugar, sour cream, vanilla, lemon extract and lemon zest, beat about 1 minute until combined.
Pour filling into pre-made pie crust and smooth the top.
Raspberry Sauce or buy a pre-made Raspberry Sauce
*1 tablespoon Sugar
*1 1/2 teaspoon cornstarch
*1/3 cup cold water
*1 1/2 cups Raspberries, fresh or frozen, smashed and strained from seeds
Combine the above ingredients in a sauce pan, cook on medium heat until thickened and strain through a fine mesh to remove seeds. Place strained, cooled sauce in a pastry bag with small tip or pastry bottle and make heart shapes on cheesecake in a spiral circle, then with a toothpick connect each heart. See the below link for more on decorating with the raspberry heart sauce.
Bake the cheesecake at 325*F. for 25-30 minutes. Be careful not to over bake. Cheesecake will continue to bake 1-2 minutes after removing from the oven.
When Cheesecake has cooled, cover and refrigerate for 4 hours. Serve. Cut into slices as desired.
Cheesecake Filling adapted from Life in the Lofthouse
Raspberry Sauce adapted from Raspberry Sauce
See how to swirl raspberry into hearts Cooking Classy
Enjoy!
Jessica
