Raspberry Swirl Cheesecake
INGREDIENTS:
4 8-oz. packages of cream cheese
1/2 cup of flour
4 eggs
2 tbsp. lemon juice
2 tbsp. vanilla
1 14-oz. can Eagle brand sweet condensed milk
4 tbsp. seedless raspberry jelly (melted to liquid)
CRUST:
1 1/2 cups of graham cracker crumbs
1/4 cup sugar
1/2 stick of butter (4 tbsp.)
PREPARATION:
Melt butter and mix crumbs and sugar with the butter until well mixed and spread on bottom of 10-inch spring form pan until flat. Set aside.
FILLING:
In large bowl, soften the cream cheese in microwave (about 4-5 minutes on medium heat). With electric mixer, mix cream cheese and flour. Then add the eggs and mix again. Add the vanilla, lemon juice and Eagle Brand milk and mix again. Scrape side with rubber spatula and mix again.
Pour 1/3 cheesecake mixture into spring form pan. Drizzle 1/3 of the liquid jelly on top, then add the next 1/3 cheesecake mixture and drizzle with Jelly again. Then add the rest of the cheesecake and drizzle the rest of the jelly. Swirl with a butter knife so that the jelly will swirl in the cheesecake.
Bake at 300 for 35 minutes. (When you take it out of the oven it will not look completely done, but will firm up as it cools at least 6 hours.) After several hours in the refrigerator, the cheesecake can be removed from the pan, sliced and served with a raspberry sauce.