Striped Fresh Raspberry Cheesecake
Striped Fresh Raspberry Cheesecake

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, striped fresh raspberry cheesecake. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Striped Fresh Raspberry Cheesecake is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Striped Fresh Raspberry Cheesecake is something which I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have striped fresh raspberry cheesecake using 16 ingredients and 27 steps. Here is how you cook that.

The ingredients needed to make Striped Fresh Raspberry Cheesecake:
  1. Take for crust
  2. Prepare 4 tablespoons butter, melted
  3. Take 2 1/2 cup Pepperidge Taho, white chocolate macadamia nut cookies, finey crushed
  4. Take for raspberry swirl cheesecake
  5. Take 2 1/2 cups fresh or thawed frozen raspberries
  6. Get 3 (8 oz) packs cream cheese, at room temperature
  7. Make ready 1 container (8 oz) mascarpone cheese, at room temperature
  8. Make ready 1 1/2 cups granulated sugar
  9. Prepare 4 large eggs, at room temperature
  10. Make ready 1/4 teaspoon salt
  11. Get 1 teaspoon finely grated lemon zest
  12. Prepare 1 teaspoon vanilla extract
  13. Prepare 1/4 cup sour cream
  14. Prepare garnish
  15. Make ready as needed fresh raspberries,
  16. Get as needed whipped cream,
Steps 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.1. Measure out 2 1/2 cups and combine with the melted butter until well moistened
  4. Press in bottom and up sides of prepared pan. Freeze while making filling
  5. Place the raspberries in a food processor and puree
  6. Strain through a finenmesh strainer, pressing hard to extract all juice into a small sauce pan. Discard seeds
  7. Heat and cook until thickened and reduced to 2/3 cup, 3 to 5 minutes, stir and watch it it cooks quickly
  8. Make raspberry swirl cheesecake filling
  9. Beat the cream cheese and mascarpone in a large bowl until smooth
  10. Add the sugar, vanilla, salt and lemon zest and beat until smooth
  11. Add the eggs one at a time, beating each egg in, stir in sour cream until blended
  12. Remove 4 cups of cheesecake to a bowl and add raspberry puree, stir to blend
  13. Starting with plain cheesecake batter pour 1 cup into center of crust, don't spread it out
  14. Pour 1 cup of raspberry filling directly into center of the plain filling, again let it spread without touching it
  15. Repeat this alternating batters until its all used up don't smooth batter out, it will do it as it bakes1. 1.
  16. 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 overnight1. Unlock the sides of the springform pan
  17. Garnish with fresh raspberries and whipped cream when serving1.

So that’s going to wrap this up with this exceptional food striped fresh raspberry cheesecake recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!