Marbled Cheesecake With Raspberry Sauce Recipes

CHEESECAKE WITH RASPBERRY SAUCE

Steps:

• Preheat oven to 350.
• In a large bowl, combine graham cracker crumbs, sugar, and cinnamon. Pour melted butter over the dry mixture and stir until coated.
• Press evenly into the bottom of a 9-inch springform pan.
• In a separate large bowl, cream sugar and cream cheese until very smooth.
• Mix in sour cream and eggs.
• Fold in salt, vanilla, and lemon zest.
• Pour over crust.
• Place a pan of water on the oven rack below the one where the cheesecake will bake.
• Bake cheesecake for 45 minutes to 1 hour or until edges of crust are golden brown.
• Turn off oven and let the cheesecake sit inside the oven for 1 hour.
• Allow cheesecake to cool on the counter, covered, for 1 hour.
• Refrigerate for at least 4 hours, or until ready to serve. Remove springform pan and transfer onto a serving plate.

MARBLED CHEESECAKE WITH RASPBERRY SAUCE

Steps:

• Preheat oven to 350°F. Beat cream cheese, sugar, half-and-half and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition.
• Remove 1 cup of the batter; place in small bowl. Add cocoa; mix well. Spoon half of the chocolate batter into pie crust; cover with plain batter. Top with spoonfuls of the remaining chocolate batter. Cut through batters several times for marble effect.
• Bake 35 to 40 minutes or until center is set. Cool. Refrigerate 4 hours or overnight. Serve topped with the raspberry sauce. Store leftover cheesecake and raspberry sauce in refrigerator.

MARBLE CHEESECAKE

Steps:

• Preheat the oven to 450 degrees F.
• For the crust: In a large bowl, combine the graham cracker crumbs, butter and sugar. Press into a 9-inch springform pan, pushing the crumbs up the sides. Put the pan in the freezer to chill.
• For the filling: Microwave the chocolate and butter in a microwave-safe bowl until melted, about 1 minute. Set aside.
• Beat together the cream cheese, sugar and vanilla in a large bowl with an electric mixer on medium speed until light and fluffy. Beat in the eggs 1 at a time until well combined. Mix in the cream. Transfer 2 to 3 cups of the batter to a smaller bowl and stir in the melted chocolate mixture. Pour the remaining batter into the chilled crust. Drizzle in the chocolate batter and swirl with a knife.
• Bake for 15 minutes, then reduce the oven temperature to 300 degrees F and bake until the outside is set and the very center just wobbles slightly, about another hour. Turn off the oven and let the cheesecake cool in the oven for 30 minutes. Serve at room temperature or chilled.