Raspberry Cheesecake Swirl

Crust:

1 1/2 cups Graham Cracker crumbs (~8 sheets)

1/4 cup Sugar

1/2 cup Butter, melted

Raspberry Swirl:

2 cups fresh or frozen Raspberries

1/4 cup Sugar

2 Tablespoons Lemon Juice

1 Tablespoon Cornstarch

Cheesecake:

3 packages Cream Cheese, softened

1 cup Sugar

1 teaspoon Vanilla

3 Eggs

1 cup White Chocolate Chips, melted

1/2 cup Sour Cream

Prepare Crust:

Preheat oven to 325.

In a food processor combine crust ingredients.  Mix until well combined.

Press graham cracker mixture into bottom of a 9 inch springform pan.

Bake for 10 minutes, then set aside to cool.

Make Raspberry Swirl:

In a small saucepan, combine raspberries, sugar, and lemon juice.  Cook over medium heat for 5-10 minutes, smashing with a potato masher while stirring.  Strain.

Whisk cornstarch with 1/4 cup of raspberry mixture.  Pour cornstarch mixture into raspberry sauce while whisking, over medium heat till thickened.

Remove from heat and let cool completely.  

Prepare the Cheesecake Filling:

In a stand mixer, beat cream cheese and sugar until smooth.

Add Vanilla and eggs, one at a time, beating after each addition.

Mix in the melted chocolate and sour cream until smooth.

Assemble the Cheesecake:

Pour half of the cheesecake filling over the cooled crust.

Dollop half of the raspberry sauce over the filing and use a knife to swirl it gently.

Repeat with remaining cheesecake filling and raspberry sauce, creating a swirl pattern on top.

Bake for 55-65 minutes, or until the center is almost set.  The center should still jiggle slightly.  Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.

Remove from oven and let it cool completely at room temperature before refrigerating for at least 4 hours or overnight.

 

Broiled Cod

1/2 cup Fat-free Italian Dressing

1 teaspoon Sugar

1/4 teaspoon Salt

1/4 teaspoon Garlic Powder

1/4 teaspoon Curry Powder

1/4 teaspoon Paprika

4 Cod filets

4 teaspoons Butter, divided

Preheat Broiler.

In a 13x9 dish, mix marinade ingredients.  Add cod turning to coat.  Let stand for 15 minutes.  

Prepare jelly roll pan with a rack for broiling.

Place cod filets on a rack, discard remaining marinade.  Broil 3-4 inches from heat until fish begins to flake, about 10-12 minutes.  Top each filet with some butter.  

Lemon Cupcakes

1 box Lemon Cake Mix

1 Cup Sour Cream

24 cupcake wrappers

1 batch Lemon Cream Cheese Frosting

Mix Lemon Cake Mix with the ingredients directed on the box, including Sour Cream.  Poor batter into prepared muffin tins with cupcake wrappers.  Bake as directed.  

The cupcakes will not look pretty or rise uniformly.  Let them cool completely on a cooling rack.  

While cooling, prepare Lemon Cream Cheese Frosting.  

Frost cooled cupcakes.  

Refrigerate.