Recipe: Perfect Striped Fresh Raspberry Cheesecake

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Before you jump to Striped Fresh Raspberry Cheesecake recipe, you may want to read this short interesting healthy tips about Goodies that provide You Energy.

We are very mindful that consuming healthy snacks can help us really feel better in our bodies. We have a tendency to feel way less gross whenever we increase our consumption of nutritious foods and lower our consumption of processed foods. A piece of pizza does not have you feeling as healthy as consuming a fresh green salad. Sometimes it’s difficult to find healthy foods for treats between meals. Finding goodies that will help us feel better and enhance our levels of energy often involves lots of shopping and painstaking reading of labels. Why not try one of many following nutritious snacks the next time you need some extra energy?

When searching for a convenient wholesome snack, do not forget about yogurt. Often people elect to eat yogurt over a balanced lunch which is not the best idea. As a food, however, yogurt is one of the very best things you’ll be able to reach for. It contains tons of calcium, protein, and B vitamins. Easily digestible, yogurt can also help your gastrointestinal system work properly depending upon the culture used to create it. Try including some wholesome nuts to unsweetened yogurt for a healthy snack idea. It’s an easy way to minimize sugar while still enjoying a tasty snack.

You will find lots of healthy treats you can choose that don’t involve a lot of preparation or searching. Being healthier doesnt really need to be a battle-if you let it, it can be quite simple.

We hope you got insight from reading it, now let’s go back to striped fresh raspberry cheesecake recipe. You can have striped fresh raspberry cheesecake using 16 ingredients and 27 steps. Here is how you achieve it.

The ingredients needed to prepare Striped Fresh Raspberry Cheesecake:

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

Steps 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..
  4. .
  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.
  23. .
  24. Unlock the sides of the springform pan.
  25. Garnish with fresh raspberries and whipped cream when serving.
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