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Striped Fresh Raspberry Cheesecake
Striped Fresh Raspberry Cheesecake

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

Eating healthy foods can make all the difference in the way we feel. Increasing our consumption of sensible foods while reducing the intake of unhealthy types plays a part in a more healthy feeling. A salad allows us to feel much better than a piece of pizza (physically at any rate). Choosing healthier food choices can be tough when it’s snack time. Finding snack foods that will help us feel better and boost our stamina often involves lots of shopping and painstaking reading of labels. Here are a handful of healthy snacks that you can use when you need a fast pick me up.

Yogurt is often a snack many people take for granted. Eating yogurt in place of a wholesome larger lunch isn’t a good idea. As a treat, however, yogurt is one of the greatest things you are able to reach for. Along with calcium, it is a good supplier of necessary protein and vitamin B. Easily digestible, yogurt can actually help your gastrointestinal system work properly depending upon the culture used to create it. Yogurt unites wonderfully with nuts and seeds. It’s an excellent approach to take pleasure in a flavorful snack without having too much sugar.

You do not have to look far to find a wide selection of healthy snacks that can be easily prepared. Being healthier doesnt 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 cook that.

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