raspberry swirl cheese cake pie

How To Make raspberry swirl cheese cake pie

• 
  1

  Preheat oven to 325 degree’s.
• 
  2

  In a large bowl. Mix cream cheese on low speed until smooth.
• 
  3

  Add in the sugar. Mix on low speed until incorporated. Do not beat.
• 
  4

  Break eggs into a small separate bowl. Mix with a fork for 30 seconds.
• 
  5

  Add slightly beaten eggs to cream cheese mixture.
• 
  6

  Mix on low for 1 minute. Scrape down sides of bowl.
• 
  7

  Place sour cream in a small bowl. Mix in 1 tablespoon of flour until smooth..
• 
  8

  Add sour cream to large bowl with filling.
• 9

  Mix on low speed until well incorporated. Do not beat.
• 10

  Lightly hit bowl on countertop to reduce any bubbles that may appear.
• 
  11

  Pour 1/2 of filling into crust.
• 
  12

  Place the raspberry jam in a small bowl. Mix the jam with a fork to loosen it and make it more of a sauce consistency.
• 
  13

  Place teaspoons full on top of filling in several areas.
• 
  14

  Run a butter knife through the raspberries to make a swirl pattern. Do not drag knife on the bottom of the crust. Avoid knife touching the bottom crust. Cover with remaining cheesecake filling. Repeat process with the remaining jam.
• 
  15

  Place on sheet pan. Bake 1 hour. It still may jiggle in the center. , Don’t worry about it.
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