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
- fresh raspberries, as needed
- whipped cream, as needed
Method :
- 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
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