Easy Raspberry Swirl Cheesecake

By MaryEllen

Ingredients

• 2 cups vanilla wafers
• 1/2 cup unsalted butter, cut into pieces
• 1/2 cup granulated sugar, plus 2 tbsp, divided
• 1 8-oz package cream cheese, softened to room temperature
• 1 tsp lemon zest
• 1 cup heavy cream
• 2 tbsp cornstarch
• 1 package (10 oz) frozen raspberries, thawed
• Additional vanilla wafers (for garnish), if desired

Details

Servings 1
Preparation time 15mins
Cooking time 150mins
Adapted from sarahscucinabella.com

Preparation

Step 1

Instructions
Preheat oven to 400 degrees.
Combine the vanilla wafers and butter in a food processor and process until they form course crumbs. Press into an 8x8-inch oven-safe pan. Bake for 10-12 minutes, until golden at the edges.
Once the crust is out of the oven combine ½ cup granulated sugar with the cream cheese and lemon zest in the bowl of a stand mixer fitted with the whisk attachment. Blend until smooth. Add the heavy cream and continue blending until very thick and smooth. Pour about ⅔ of the cream cheese mixture onto the crust.
Meanwhile, combine the remaining sugar with the cornstarch and raspberries in a saucepan. Cook over medium heat, stirring frequently, until the cornstarch dissolves and the mixture thickens. It should move together – about 10 minutes. Immediately pour over the cheesecake layer and spread around. Top with remaining cheesecake and spread gently, allowing the cheesecake and raspberry to swirl together a little. Sprinkle with crumbled cookies if desired.
Chill, covered, for at least two hours before serving. Cut into nine squares