Raspberry Swirl Cheesecake with Lemon Shortbread Crust


What you’ll need:
1 box of lemon shortbread cookies {I use gluten free}

2 Tbsp of unsalted butter melted

2 Tbsp Sugar (divided)

2 8 oz packages of cream cheese

1 can (14 oz) sweetened condensed milk

2 Tbsp heavy whipping cream

1 TSP vanilla

1 Pint raspberries

What you’ll do:

Heat oven to 350

Crush cookies (putting them in a plastic re-sealable bag and rolling them with a rolling pin is an easy way to do this)

Pour crushed graham crackers in a bowl and add 2 TBLS of sugar

Add butter and mix thoroughly

Press cookie mixture into a springform pan

Bake crust for at least 10-15 until light golden brown

While crust is cooking place cream cheese(room temp) in a bowl and beat with electric mixer until smooth

Add condensed milk, beat until smooth and until completely combined

Add whipping cream and vanilla and mix well

In a separate bowl mash raspberries and 1 Tbsp sugar

Remove Crust from oven and add cream cheese mixture

Swirl on raspberries

Cover with plastic wrap and refrigerate for at least 3 hours


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