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Striped Fresh Raspberry Cheesecake
Striped Fresh Raspberry Cheesecake

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We hope you got benefit from reading it, now let’s go back to striped fresh raspberry cheesecake recipe. You can cook striped fresh raspberry cheesecake using 16 ingredients and 27 steps. Here is how you cook that.

The ingredients needed to prepare Striped Fresh Raspberry Cheesecake:
  1. Take for crust
  2. Get 4 tablespoons butter, melted
  3. Take 2 1/2 cup Pepperidge Taho, white chocolate macadamia nut cookies, finey crushed
  4. You need for raspberry swirl cheesecake
  5. Take 2 1/2 cups fresh or thawed frozen raspberries
  6. You need 3 (8 oz) packs cream cheese, at room temperature
  7. Get 1 container (8 oz) mascarpone cheese, at room temperature
  8. Take 1 1/2 cups granulated sugar
  9. Prepare 4 large eggs, at room temperature
  10. Provide 1/4 teaspoon salt
  11. Prepare 1 teaspoon finely grated lemon zest
  12. Use 1 teaspoon vanilla extract
  13. Provide 1/4 cup sour cream
  14. Take garnish
  15. Prepare as needed fresh raspberries,
  16. Prepare as needed whipped cream,
Instructions to make Striped Fresh Raspberry Cheesecake:
  1. Make crust
  2. Spray a 9 inch springform pan with bakers spray. Preheat oven to 300°F
  3. Finely chop cookies in the food processor or blender.
  5. Measure out 2 1/2 cups and combine with the melted butter until well moistened
  6. Press in bottom and up sides of prepared pan. Freeze while making filling
  7. Place the raspberries in a food processor and puree
  8. Strain through a finenmesh strainer, pressing hard to extract all juice into a small sauce pan. Discard seeds
  9. Heat and cook until thickened and reduced to 2/3 cup, 3 to 5 minutes, stir and watch it it cooks quickly
  10. Make raspberry swirl cheesecake filling
  11. Beat the cream cheese and mascarpone in a large bowl until smooth
  12. Add the sugar, vanilla, salt and lemon zest and beat until smooth
  13. Add the eggs one at a time, beating each egg in, stir in sour cream until blended
  14. Remove 4 cups of cheesecake to a bowl and add raspberry puree, stir to blend
  15. Starting with plain cheesecake batter pour 1 cup into center of crust, don't spread it out
  16. Pour 1 cup of raspberry filling directly into center of the plain filling, again let it spread without touching it
  17. Repeat this alternating batters until its all used up don't smooth batter out, it will do it as it bakes
  22. Place on a foil lined baking sheet and bake 60 to 70 minutes, it should be still jiggly in the center, and puffy and moist on the edges. Cool completely at room temperature before covering and chilling 8 hours or overnight
  24. Unlock the sides of the springform pan
  25. Garnish with fresh raspberries and whipped cream when serving

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