Easy Raspberry Swirl Cheesecake Recipe | [Your Website Name]

INGREDIENTS

2 tablespoons vanilla wafer cookie crumbs 2 containers (12 ounces each) fat-free cream cheese, softened 2/3 cup sugar 2 eggs 2 tablespoons cornstarch 2 teaspoons vanilla 1 cup reduced-fat sour cream 1 pint (2 cups) raspberries, divided Mint sprigs for garnish

PREPARATION:

1. Preheat oven to 400°F. Coat bottom and 1 inch up side of 9-inch springform pan with nonstick cooking spray; firmly press cookie crumbs onto coated bottom and side. Beat cream cheese in large bowl with electric mixer until fluffy. Beat in sugar. Add eggs, cornstarch and vanilla; beat until smooth. Stir in sour cream until well combined. Pour batter into prepared pan.
2. Place 1 cup raspberries in food processor or blender; process until smooth. Strain purée; discard seeds. Spoon purée onto cheesecake; swirl into batter with knife.
3. Bake 45 to 50 minutes or until cheesecake is set around edge but slightly soft in center. Turn off oven; let cheesecake cool in oven about 3 hours, with oven door slightly opened.
4. Refrigerate cheesecake overnight. Remove side of pan; place cheesecake on serving plate. Garnish with remaining 1 cup raspberries and mint sprigs.

This recipe appears in: Cheesecakes NUTRITIONAL INFORMATION: Serving Size: 1 slice cheesecake (1/14 of total recipe) without mint garnish Fiber <1 g Carbohydrate 17 g Cholesterol 46 mg Saturated Fat <1 g Total Fat 3 g Calories from Fat 19 % Calories 136 Protein 9 g Sodium 326 mg DIETARY EXCHANGE: Meat 1 Starch 1