Tri-Swirl Cheesecake
"Created from an adaptation on Recipe #68002 by Leanne. I loved the way the three colors swirled into each other and the taste was great! Can easily use Splenda for baking instead of sugar."
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Yields:
-
1 10inch cheesecake
ingredients
- 16 ounces cream cheese (room temp)
- 1 cup sugar
- 2 tablespoons flour
- 1 teaspoon vanilla
- 1⁄2 teaspoon lemon juice
- 2⁄3 cup skim milk
- 1 egg
- 1 egg yolk
- 2 ounces white chocolate
- 2 ounces semisweet chocolate or 2 ounces dark chocolate
- 2 ounces butterscotch chips
- 1 graham cracker crumb crust (9-10-inch)
directions
- Preheat oven to 350°F.
- In small bowl or sauce pan melt white chocolate, chocolate and butterscotch separately.
- Using a larger bowl of hot water with a smaller bowl containing the chocolate works well to melt in a microwave.
- In mixing bowl beat cream cheese until fluffy then add sugar.
- Add flour, vanilla, lemon juice and milk.
- Mix in eggs one at a time.
- Pour about two cups of cheesecake mixture into crust.
- Once the white chocolate, chocolate and butterscotch are melted and cooled, split the remaining cream cheese mixture between the three and mix well.
- If you used chips to melt then there may be some chunks of them left, this is okay.
- Place dollops of each mixture around the cheesecake in a circle or whatever pattern strikes your fancy.
- Run a knife or spatula through the mixture to create swirls.
- Careful not to blend them together.
- Bake in 350°F oven for 35-55 minutes or until cheesecake is mostly set.
- It should move a bit in the center- don't worry it will firm up as it chills.
- Chill for at least 8 hours and enjoy!
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RECIPE SUBMITTED BY
Hi, I'm Sarah and I live in Southern California.
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<br>Get paid to order around ambulance crews- yeah!
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<br>Should put more up here, but that'll have to wait for later.
