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Swirled Raspberry & Chocolate Cheesecake

 Swirled Raspberry & Chocolate Cheesecake
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
12 ServingsPrep: 40 min. Bake: 55 min. + chilling


  • 4 eggs
  • 1-1/2 cups graham cracker crumbs
  • 1/4 cup confectioners' sugar
  • 1/3 cup butter, melted
  • 1 cup fresh raspberries
  • 1/2 teaspoon sugar
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup (6 ounces) semisweet chocolate chips, melted and cooled
  • Additional fresh raspberries, optional


  • Separate eggs; let stand at room temperature for 30 minutes. Place a
  • greased 9-in. springform pan on a double thickness of heavy-duty
  • foil (about 18 in. square). Securely wrap foil around pan.
  • In a small bowl, combine cracker crumbs and confectioners' sugar;
  • stir in butter. Press onto the bottom of prepared pan. Place
  • raspberries and sugar in a blender; cover and process until smooth.
  • Strain and discard seeds.
  • Preheat oven to 325°. In a large bowl, beat cream cheese until

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Swirled Raspberry & Chocolate Cheesecake (continued)

Directions (continued)

  • smooth. Beat in milk and vanilla. Add egg yolks; beat on low speed
  • just until combined. Remove 1 tablespoon; stir into raspberry puree.
  • Remove half the remaining mixture to another bowl; stir in cooled
  • chocolate.
  • In a large bowl with clean beaters, beat egg whites until stiff peaks
  • form. With a spatula, fold half the egg whites into chocolate
  • mixture until no white streaks remain. Pour over crust.
  • Fold remaining egg whites into plain cream cheese mixture; spread
  • over chocolate layer. Drop raspberry mixture by tablespoonfuls over
  • top; cut through filling with a knife to swirl.
  • Place springform pan in a large baking pan; add 1 in. of boiling
  • water to larger pan.
  • Bake 55-65 minutes or until center is just set and top appears dull.
  • Remove springform pan from water bath; remove foil. Cool cheesecake
  • on a wire rack 10 minutes; loosen edges from pan with a knife. Cool
  • 1 hour longer. Refrigerate overnight.
  • Remove rim from pan. Serve cheesecake with additional raspberries if
  • desired. Yield: 12 servings.
Nutritional Facts: 1 slice equals 505 calories, 35 g fat (21 g saturated fat), 157 mg cholesterol, 334 mg sodium, 42 g carbohydrate, 3 g fiber, 11 g protein.