Tuesday, August 18, 2009

I heart cheesecake!

I love meeting new people... anyone that knows me can atest to that. When the husband came home and said "hey! we've been invited to my co-worker's house for dinner," I jumped at the opportunity to make dessert.

I wanted to make a cheesecake and yay! the couple loves cheesecake.. meant to be I tell you :)

Kraft makes cheesecake making super easy so I can't take full credit for this but I hope you enjoy!

Blackberry Swirl Cheesecake

What you need:
1 8x11 cooking pan
Hand mixer

1 cup of graham cracker crumbs
3 tbsp of sugar
3 tbsp of butter, melted

40 oz of cream cheese (I used 5 - 8 oz packages of fat-free Philadelphia cream cheese)
1 cup of sugar
3 tbsp of flour
1 tbsp of vanilla
1 cup of sour cream
4 eggs

1 cup of seedless jam, softened

The "How to" from Kraft Kitchens:

Making the crust:
1. Heat oven to 325°F.
2. Line 13x9-inch pan with foil, with ends of foil extending over sides
3. Mix cracker crumbs, 3 Tbsp. sugar and butter
4. Press onto bottom of pan. Bake 10 min and leave oven on for the next step

Making the filling:
1. Make sure your cream cheese is room temperature or heat it in the microwave for about 20 seconds.
2. Beat cream cheese, 1 cup sugar, flour and vanilla in large bowl with mixer until well blended.
3. Add sour cream; mix well.
4. Next, we're going to add the eggs but make sure you do this 1 at a time, mixing on low speed after each just until blended.
5. Pour over crust and spread evenly
6. Melt your jam into a liquid and gently drop globs of jam over batter
7. Swirl with knife for a fun marbling effect
8. Place a smaller baking pan fill 1/2 way with water on the bottom rack. This will help the cake from cracking
9. Bake for 40 min. or until center is almost set. When you take the cake out, the frame should be firm and the center should be jiggly
10. Cool completely and then place in refrigerator for at least 4 hours.
11. Lift cheesecake from pan with foil handles before cutting to serve.

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