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Home Dish Striped Fresh Raspberry Cheesecake

Striped Fresh Raspberry Cheesecake

Name: How to cook Striped Fresh Raspberry Cheesecake - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings
Cuisine: Us

Introduce

Chef :

fenway

Striped Fresh Raspberry Cheesecake

This cheesecake has fresh raspberry striped throughout it. It gives it a fresh bright flavor in a cheesecake with marscarpone as part of the cheese which makes for a more delicate very creamy chessecake

Ingredient

Food ration :

12 servings

Cooking time :

45 mins

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

large eggs, at room temperature

1/4 teaspoon

salt

1 teaspoon

finely grated lemon zest

1 teaspoon

vanilla extract

1/4 cup

sour cream

as needed

fresh raspberries,

as needed

whipped cream,

Cooking instructions

* Step 1

Make crust

* 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

* Step 5

Measure out 2 1/2 cups and combine with the melted butter until well moistened

* Step 6

Press in bottom and up sides of prepared pan. Freeze while making filling

* Step 7

Place the raspberries in a food processor and puree

* Step 8

Strain through a finenmesh strainer, pressing hard to extract all juice into a small sauce pan. Discard seeds

* Step 9

Heat and cook until thickened and reduced to 2/3 cup, 3 to 5 minutes, stir and watch it it cooks quickly

* Step 10

Make raspberry swirl cheesecake filling

* Step 11

Beat the cream cheese and mascarpone in a large bowl until smooth

* Step 12

Add the sugar, vanilla, salt and lemon zest and beat until smooth

* Step 13

Add the eggs one at a time, beating each egg in, stir in sour cream until blended

* Step 14

Remove 4 cups of cheesecake to a bowl and add raspberry puree, stir to blend

* Step 15

Starting with plain cheesecake batter pour 1 cup into center of crust, don't spread it out

* Step 16

Pour 1 cup of raspberry filling directly into center of the plain filling, again let it spread without touching it

* Step 17

Repeat this alternating batters until its all used up don't smooth batter out, it will do it as it bakes

* Step 18

* Step 19

* Step 20

* Step 21

* Step 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