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Raspberry Swirl Cheesecake

 

Raspberry Swirl Cheesecake

 

I've made this cheesecake four times since its initial trial run in the test kitchen a few weeks ago. Two more cheesecakes were made for the day it was photographed. All that cheesecake has been fed to family, friends, neighbours, colleagues, co-workers, and some of our egg farmers who were recently at Egg Farmers of Ontario's office for a meeting. The last thing I wanted was to end up eating these cheesecakes myself! There is the possibility that could have happened. This cheesecake is that good! The recipe is from egg farmers Robert and Tammy Haverkamp of Princeton, Ontario. I will be making it often. Ok, so I've already made it often. I'll take a break for awhile, but I'm keeping the recipe close at hand. Tammy says this cheesecake consistently gets high marks when she serves it because it's not as heavy and rich as traditional cheesecakes. Very true! It's smooth, creamy texture is lightened with the addition of sweetened condensed milk. Swirls of pie filling provide colour and flavour. Tammy's recipe calls for raspberry pie filling, but try it with other flavours such as blueberry, strawberry, wildberry..... Not a big cheesecake fan? People who don't usually like cheesecake have tried this one and gone back for seconds. I've seen it happen. So where's the recipe? Here you go! Raspberry Swirl Cheesecake

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