How to Cook Delicious Striped Fresh Raspberry Cheesecake

Striped Fresh Raspberry Cheesecake. Great recipe for 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 This cheesecake has fresh raspberry striped throughout it.

Lightened up Fresh Raspberry Cheesecake is an easy yet delicious recipe, made with low-fat cream cheese, yogurt, and fresh raspberries. My kids are obsessed with raspberry sauce. This No Bake Raspberry Cheesecake recipe comes together quickly and can be made ahead of time. You can have Striped Fresh Raspberry Cheesecake using 16 ingredients and 27 steps. Here is how you achieve it.

Ingredients of Striped Fresh Raspberry Cheesecake

1. Prepare of for crust.
2. You need 4 tablespoons of butter, melted.
3. You need 2 1/2 cup of Pepperidge Taho, white chocolate macadamia nut cookies, finey crushed.
4. It's of for raspberry swirl cheesecake.
5. You need 2 1/2 cups of fresh or thawed frozen raspberries.
6. You need 3 (8 oz) of packs cream cheese, at room temperature.
7. Prepare 1 container (8 oz) of mascarpone cheese, at room temperature.
8. You need 1 1/2 cups of granulated sugar.
9. It's 4 of large eggs, at room temperature.
10. You need 1/4 teaspoon of salt.
11. Prepare 1 teaspoon of finely grated lemon zest.
12. Prepare 1 teaspoon of vanilla extract.
13. You need 1/4 cup of sour cream.
14. You need of garnish.
15. It's as needed of fresh raspberries,.
16. Prepare as needed of whipped cream,.

The combination of berries and cream is a delicious treat. One of my favorite ways to make cheesecake (ever since I made these Cheesecake Cupcakes with Salted Caramel Sauce or Strawberry Sauce) is in cupcake form. They are in individual servings, they're easier to serve and clean up, and they make for better portion control (maybe, you might just find yourself eating a few :). Stir in water and raspberries with syrup.

Striped Fresh Raspberry Cheesecake instructions

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..
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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.
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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.
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24. Unlock the sides of the springform pan.
25. Garnish with fresh raspberries and whipped cream when serving.
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Cook over medium heat, stirring constantly, until mixture thickens and boils (mixture will become translucent during cooking). To make the crust, combine the graham crackers, sugar, and melted butter until moistened. This is the best cheesecake recipe I've come across. The recipe (from Barefoot Contessa) is written to include the raspberry topping but the cheesecake is good enough to serve all on it's own, or with whatever topping you like. This cake has to be made the day before you plan on serving it so, plan ahead!