Recipe of Perfect Striped Fresh Raspberry Cheesecake

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The ingredients needed to make Striped Fresh Raspberry Cheesecake:

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

Instructions to make Striped Fresh Raspberry Cheesecake:

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.
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
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
24. Unlock the sides of the springform pan
25. Garnish with fresh raspberries and whipped cream when serving

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