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Striped Fresh Raspberry Cheesecake Recipe

Striped Fresh Raspberry Cheesecake Recipe
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Category : cheesecake, raspberries
Cooking Time : 45 minutes
Serving : 12
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Prepare the ingredients before making Striped Fresh Raspberry Cheesecake in your home. Then, follow these steps below to serve Striped Fresh Raspberry Cheesecake for your family or friends.

Ingredients: Striped Fresh Raspberry Cheesecake

  • 4 tablespoons butter, melted
  • 2 1/2 cup Pepperidge Taho, white chocolate macadamia nut cookies, finey crushed
  • 2 1/2 cups fresh or thawed frozen raspberries
  • 3 (8 oz) packs cream cheese, at room temperature
  • 1 container (8 oz) mascarpone cheese, at room temperature
  • 1 1/2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1/4 teaspoon salt
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • fresh raspberries, as needed
  • whipped cream, as needed

How to Make Striped Fresh Raspberry Cheesecake

If you have prepared the ingredients needed, now time to start cooking. There are 19 steps you must follow to make Striped Fresh Raspberry Cheesecake in your home by yourself.

    Step 1
  • Step 2
  • Spray a 9 inch springform pan with bakers spray. Preheat oven to 300°F
  • Step 3
  • Finely chop cookies in the food processor or blender.
  • Step 4
  • Measure out 2 1/2 cups and combine with the melted butter until well moistened
  • Step 5
  • Press in bottom and up sides of prepared pan. Freeze while making filling
  • Step 6
  • Place the raspberries in a food processor and puree
  • Step 7
  • Strain through a finenmesh strainer, pressing hard to extract all juice into a small sauce pan. Discard seeds
  • Step 8
  • Heat and cook until thickened and reduced to 2/3 cup, 3 to 5 minutes, stir and watch it it cooks quickly
  • Step 9
  • Step 10
  • Beat the cream cheese and mascarpone in a large bowl until smooth
  • Step 11
  • Add the sugar, vanilla, salt and lemon zest and beat until smooth
  • Step 12
  • Add the eggs one at a time, beating each egg in, stir in sour cream until blended
  • Step 13
  • Remove 4 cups of cheesecake to a bowl and add raspberry puree, stir to blend
  • Step 14
  • Starting with plain cheesecake batter pour 1 cup into center of crust, don't spread it out
  • Step 15
  • Pour 1 cup of raspberry filling directly into center of the plain filling, again let it spread without touching it
  • Step 16
  • Repeat this alternating batters until its all used up don't smooth batter out, it will do it as it bakes
  • Step 17
  • 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
  • Step 18
  • Unlock the sides of the springform pan
  • Step 19
  • Garnish with fresh raspberries and whipped cream when serving
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