Hello, I am Clara. Today, we’re going to prepare striped fresh raspberry cheesecake recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Striped Fresh Raspberry Cheesecake Recipe
Striped Fresh Raspberry Cheesecake is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Striped Fresh Raspberry Cheesecake is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must 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:
- Prepare for crust
- Make ready 4 tablespoons butter, melted
- Take 2 1/2 cup Pepperidge Taho, white chocolate macadamia nut cookies, finey crushed
- Take for raspberry swirl cheesecake
- Make ready 2 1/2 cups fresh or thawed frozen raspberries
- Make ready 3 (8 oz) packs cream cheese, at room temperature
- Take 1 container (8 oz) mascarpone cheese, at room temperature
- Get 1 1/2 cups granulated sugar
- Get 4 large eggs, at room temperature
- Prepare 1/4 teaspoon salt
- Take 1 teaspoon finely grated lemon zest
- Prepare 1 teaspoon vanilla extract
- Prepare 1/4 cup sour cream
- Prepare garnish
- Take as needed fresh raspberries,
- Get as needed whipped cream,
Instructions to make Striped Fresh Raspberry Cheesecake:
- Make crust
- Spray a 9 inch springform pan with bakers spray. Preheat oven to 300°F
- Finely chop cookies in the food processor or blender.
- Measure out 2 1/2 cups and combine with the melted butter until well moistened
- Press in bottom and up sides of prepared pan. Freeze while making filling
- Place the raspberries in a food processor and puree
- Strain through a finenmesh strainer, pressing hard to extract all juice into a small sauce pan. Discard seeds
- Heat and cook until thickened and reduced to 2/3 cup, 3 to 5 minutes, stir and watch it it cooks quickly
- Make raspberry swirl cheesecake filling
- Beat the cream cheese and mascarpone in a large bowl until smooth
- Add the sugar, vanilla, salt and lemon zest and beat until smooth
- Add the eggs one at a time, beating each egg in, stir in sour cream until blended
- Remove 4 cups of cheesecake to a bowl and add raspberry puree, stir to blend
- Starting with plain cheesecake batter pour 1 cup into center of crust, don’t spread it out
- Pour 1 cup of raspberry filling directly into center of the plain filling, again let it spread without touching it
- Repeat this alternating batters until its all used up don’t smooth batter out, it will do it as it bakes
- 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
- Unlock the sides of the springform pan
- Garnish with fresh raspberries and whipped cream when serving
So that’s going to wrap it up with this distinctive dish striped fresh raspberry cheesecake recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
