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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 1 |
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Ingredients:
3 package(s) 8 oz cream cheese |
3 eggs |
2 tablespoon(s) flour |
1 tablespoon(s) milk |
1 jar(s) raspberry all fruit preserves |
1 cup(s) sugar |
1 teaspoon(s) vanilla |
Directions:
1. Preheat oven to 375.
2. With an electric mixer blend cream cheese, sugar, and flour. Add eggs, milk, and vanilla and beat until well combined but do not over mix. Pour
3. mixture into spring form pan.
4. Thin raspberry all fruit preserves with 2 tbls of water. Spoon into
5. cheesecake in various spots. Swirl gently with a small knife to distribute puree.
6. Bake in preheated oven 30 mins.
7. Reduce temperature to 300 degrees and bake for 30 mins. more.
8. Turn off oven, open oven door and cool in oven for 30 mins.
9. Remove cheesecake from oven, cool 1 hour on wire rack, and run a sharp knife around edge of cheesecake. Release outer band of spring form pan and remove. Cover loosely and refrigerate several hours or overnight.
10. With metal spatula, gently loosen & transfer chilled cheesecake from bottom of spring form pan to a serving plate in desired.
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