Try this cheesecake recipe made with Original Bisquick® mix from Betty Crocker.
Prep Time: 10 min
Total Time: 5 hours 45 min
Makes: 8 servings
1/4 cup milk
2 teaspoons vanilla
2 eggs
3/4 cup sugar
1/4 cup Original Bisquick® mix
2 packages (8 oz each) cream cheese, cut into 16 pieces and softened
1 cup fresh raspberries
2 tablespoons sugar
1. Heat oven to 325°F. Spray bottom only of 9-inch glass pie plate with cooking spray. In blender, place milk, vanilla, eggs, 3/4 cup sugar and the Bisquick mix. Cover; blend on high speed 15 seconds. Add cream cheese. Cover; blend 2 minutes. Pour into pie plate.
2. In same blender, place 1/2 cup of the raspberries and 2 tablespoons sugar. Cover; blend on high speed 15 to 20 seconds or until smooth. Drop blended raspberry sauce by teaspoonfuls on top of cream cheese mixture. With a wooden skewer or toothpick, swirl sauce into cream cheese mixture.
3. Bake 28 to 32 minutes or until about 2 inches of edge of pie is set while center is still soft and wiggles slightly. Cool completely at room temperature, about 1 hour.
4. Refrigerate at least 4 hours. Garnish with remaining 1/2 cup raspberries. Store in refrigerator.
High Altitude (3500-6500 ft): Bake 30 to 34 minutes.
Recipie and picture compliments and courtesy of Betty Crocker
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