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    You are in: Home / Recipes / Raspberry Swirl Cheesecake (From Artisan Vegan Cheese) Recipe
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    Raspberry Swirl Cheesecake (From Artisan Vegan Cheese)

    Total Time:

    Prep Time:

    Cook Time:

    10 hrs 15 mins

    15 mins

    10 hrs

    Wish I Could Cook's Note:

    Cookbook authorMiyoko Schinner has a huge winner in this recipe. Easy to make and everyone (and I mean everyone) will love it. I'm posting the recipe as written, but I only use the "fat" from the coconut milk. For the cashew cream cheese use this recipe: Cashew Cream Cheese (From Artisan Vegan Cheese). Use your favorite crumb crust for the base.

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    Serves: 16


    8-inch ...

    Units: US | Metric


    1. 1
      Preheat the oven to 350 degrees.
    2. 2
      Put everything except the raspberries in a food processor and process until smooth.
    3. 3
      Set a half cup of the mixture aside and pour the rest into a prepared crust. (Springform pans are ideal here.).
    4. 4
      Return the reserved cream cheese mixture to the food processor and add the raspberries. Process until smooth.
    5. 5
      Drop tablespoons over the top of the filling and swirl to make a pretty design.
    6. 6
      Bake the cheesecake for about 50 minutes or until the top has puffed up and is dry to the touch but the center is still wobbly.
    7. 7
      Let the cheesecake cool to room temperature then cover and refrigerate for 8 hours.
    8. 8
      Serve with a raspberry coulis.

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    Nutritional Facts for Raspberry Swirl Cheesecake (From Artisan Vegan Cheese)

    Serving Size: 1 (102 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 327.1
    Calories from Fat 193
    Total Fat 21.5 g
    Saturated Fat 13.6 g
    Cholesterol 55.8 mg
    Sodium 172.4 mg
    Total Carbohydrate 31.2 g
    Dietary Fiber 0.8 g
    Sugars 27.6 g
    Protein 3.4 g

    The following items or measurements are not included:

    Ener-G Egg Substitute

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