Berry Swirl Cheesecake

     This cheesecake was the hit of my Mother's Day brunch.  I knew with all the other preparations I wouldn't have time to make everything fresh right before Mother's Day, so I made this about ten days before and put it in the freezer.  I took it out of the freezer the day before and it was as though I had just made it.  The cheesecake has a nice berry flavor but is nice and light which makes it the perfect ending to any meal.
     One of the reasons I like this recipe is that it has a topping and can fill a crack which cheesecakes are notorious for.  I know every recipe book will tell you to wrap the pan in foil and set it in water and you won't have any problem.  I am the proud owner of a whole collection of pans which all seem to leak giving me soggy cheesecakes.  The idea is to provide a humid environment for the cheesecake to bake in.  To that end, I put in several baking dishes filled with water on both sides of my pan and on the rack underneath.  This may not be the perfect solution, but it beats a soggy cheesecake.

                                                                  Berry Swirl Cheesecake

Crust
1 1/2 cups chocolate graham cracker or cookie crumbs
2 tblsp. almonds, finely chopped
5 tblsp. stick margarine, melted

Filling
2 8 oz. containers imitation cream cheese, softened
2 5.5 oz goat cheese,  softened
3 eggs
1/2 cup sugar
1/2 cup seedless red raspberry jam or berry jam of choice
1 tsp. vanilla
1 tsp. raspberry extract

Topping
1 cup soy sour cream
1 1/2 tsp sugar
1/4 tsp, vanilla
1/4 tsp. raspberry extract
1 tblsp. berry pancake syrup

     Crust:  Mix all three ingredients together and press in the bottom of a 9-inch springform pan that has been sprayed with cooking spray.  Bake at 375 degrees for 7 minutes.  Remove from oven and set aside.

     Filling:  Mix the imitation cream cheese and goat cheese in a mixer until light and fluffy.  Add eggs one at a time until each is completely incorporated.  Stop the mixer to scrape down the sides if necessary.  Heat the jam until it is smooth but not hot.  Add the remaining ingredients and mix until smooth.  Pour over crust and bake at 350 degrees for 45 to 50 minutes depending on your oven.  The cheesecake is done when the sides are firm and the center is nearly set.  Remove from oven and cool 5 minutes.

     Topping:  Mix all ingredients together except the pancake syrup and spread over cheesecake.  Measure the pancake syrup and put drops of it all over the cheesecake.  Using a toothpick or knife, swirl them around the cheesecake.  Return to the oven for 5 minutes.
     Let the cheesecake cool to room temperature before placing it in the refrigerator.  Serve cold.
About 12 servings.
     Next week I will share my recipe for chicken Marsala tetrazzini.  It is a twist on the familiar turkey tetrazzini and also combined with chicken Marsala.  See you next time.