Swirled Raspberry & Chocolate Cheesecake Recipe
"One secret to a lighter, fluffier cheesecake? Use the foaming power of eggs. When you beat egg whites to stiff peaks and gently fold them into the cream cheese mixture, the eggs add more volume and lightness because of trapped air. This light, fluffy cheesecake is a family favorite. —Brittney Segobiano, Geneseo, Illinois..."
INGREDIENTS
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4 Eggland's Best Eggs
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1-1/2 cups graham cracker crumbs
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1/4 cup confectioners' sugar
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1/3 cup butter, melted
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FILLING:
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1 cup fresh raspberries
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1/2 teaspoon sugar
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3 packages (8 ounces each) cream cheese, softened
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1 can (14 ounces) sweetened condensed milk
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1 teaspoon vanilla extract
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1 cup (6 ounces) semisweet chocolate chips, melted and cooled
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Additional fresh raspberries, optional
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