Striped Fresh Raspberry Cheesecake

Name: Striped Fresh Raspberry Cheesecake
Total time: 2700 s
Yield: 12 servings
Cuisine: American
Ingredients: for crust; 4 tablespoons butter, melted; 2 1/2 cup Pepperidge Taho, white chocolate macadamia nut cookies, finey crushed; for raspberry swirl cheesecake; 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; garnish; as needed fresh raspberries,; as needed whipped cream,

fenway @Fenway

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

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Ingredients

45 mins

12 servings

for crust
4 tablespoonsbutter, melted
2 1/2 cupPepperidge Taho, white chocolate macadamia nut cookies, finey crushed
for raspberry swirl cheesecake
2 1/2 cupsfresh 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 cupsgranulated sugar
4large eggs, at room temperature
1/4 teaspoonsalt
1 teaspoonfinely grated lemon zest
1 teaspoonvanilla extract
1/4 cupsour cream
garnish
as neededfresh raspberries,
as neededwhipped cream,

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Steps

45 mins

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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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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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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Unlock the sides of the springform pan
25

Garnish with fresh raspberries and whipped cream when serving
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fenway @Fenway

on February 21, 2016 19:36

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.