Striped Fresh Raspberry Cheesecake. Adorable black, white and pink striped cheesecakes with fresh raspberries and white chocolate drizzle on top! Pour batter into bottom of pan; pour cream cheese mixture over batter; scatter raspberries over top of cream cheese mixture. Swirled with raspberry jam, raspberry cheesecake is as pretty to look at as it is delicious.
Leave the cake on the bottom of the springform pan for serving. To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. You can have Striped Fresh Raspberry Cheesecake using 16 ingredients and 27 steps. Here is how you cook that.
Ingredients of Striped Fresh Raspberry Cheesecake
- You need of for crust.
- You need 4 tablespoons of butter, melted.
- You need 2 1/2 cup of Pepperidge Taho, white chocolate macadamia nut cookies, finey crushed.
- It’s of for raspberry swirl cheesecake.
- Prepare 2 1/2 cups of fresh or thawed frozen raspberries.
- It’s 3 (8 oz) of packs cream cheese, at room temperature.
- You need 1 container (8 oz) of mascarpone cheese, at room temperature.
- Prepare 1 1/2 cups of granulated sugar.
- It’s 4 of large eggs, at room temperature.
- It’s 1/4 teaspoon of salt.
- It’s 1 teaspoon of finely grated lemon zest.
- It’s 1 teaspoon of vanilla extract.
- Prepare 1/4 cup of sour cream.
- Prepare of garnish.
- It’s as needed of fresh raspberries,.
- You need as needed of whipped cream,.
Fresh raspberries are stirred into these Raspberry-Lemon Cheesecake Bars to beautiful effect. Beat cream cheese, lemon juice, remaining zest and remaining sugar in large bowl with mixer until blended. In a bowl, beat the cream cheese until soft and fluffy with an electric mixer, then beat in the egg until thoroughly combined. Mix in the cookie mix, then stir in Sinfully rich and absolutely delicious – these definitely are "INCREDIBLE" Raspberry Cheesecake Cookies!!!
Striped Fresh Raspberry Cheesecake instructions
- Make crust.
- Spray a 9 inch springform pan with bakers spray. Preheat oven to 300°F.
- Finely chop cookies in the food processor or blender..
- Measure out 2 1/2 cups and combine with the melted butter until well moistened.
- Press in bottom and up sides of prepared pan. Freeze while making filling.
- Place the raspberries in a food processor and puree.
- Strain through a finenmesh strainer, pressing hard to extract all juice into a small sauce pan. Discard seeds.
- Heat and cook until thickened and reduced to 2/3 cup, 3 to 5 minutes, stir and watch it it cooks quickly.
- Make raspberry swirl cheesecake filling.
- Beat the cream cheese and mascarpone in a large bowl until smooth.
- Add the sugar, vanilla, salt and lemon zest and beat until smooth.
- Add the eggs one at a time, beating each egg in, stir in sour cream until blended.
- Remove 4 cups of cheesecake to a bowl and add raspberry puree, stir to blend.
- Starting with plain cheesecake batter pour 1 cup into center of crust, don't spread it out.
- Pour 1 cup of raspberry filling directly into center of the plain filling, again let it spread without touching it.
- Repeat this alternating batters until its all used up don't smooth batter out, it will do it as it bakes.
- 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.
- Unlock the sides of the springform pan.
- Garnish with fresh raspberries and whipped cream when serving.
Raspberry-Swirl Cheesecake. this chessescake is the best to make. instead of using fresh rasberrys and doin all that process to strain them and everything instead i used strawberry or blueberry syrup. much eaiser and it saves time. Instant Pot Cheesecake Recipe, Easy Vanilla Cake Recipe, Cheesecake Recipes, Cookie Cheesecake, Mango Cheesecake, Blueberry Chocolaty and fudgy brownie on the bottom with smooth refreshing raspberry cheesecake and white chocolate ganache, topped with fresh. This stunning magenta-swirled dessert uses fresh or frozen raspberries to dress up a light and creamy no-bake cheesecake, making it a treat you can enjoy year-round. The recipe calls for straining the raspberry sauce to remove the seeds, but adding a small spoonful of the seeds back to the purée for. Download Raspberry cheesecake stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices.