Raspberry Zebra Cheesecake - Recipe - FineCooking
"This decadent raspberry–vanilla zebra cheesecake is a showstopping, sophisticated version of one of America’s favorite desserts, and it’s deceivingly easy to prepare. Both the crisp, nutty crust and smooth, airy mascarpone–cream cheese filling mix up quickly before assembling and baking. Plus, this cake can be made several days in advance, making it a perfect party dessert...."
INGREDIENTS
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2 cups (8 oz./227 g) finely crushed chocolate cookie crumbs, like Nabisco® Famous® cookies
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3⁄4 cup (3 oz./85 g) finely chopped pecans
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2 Tbs. granulated sugar
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Pinch of table salt
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4 Tbs. (2 oz./57 g) unsalted butter, melted
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2-1⁄2 cups (12-1⁄2 oz./354 g) fresh or thawed frozen raspberries
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3 packages (8 oz./227 g each) cream cheese, slightly softened
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1 cup (8 oz./227 g) mascarpone
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2 Tbs. unbleached all-purpose flour
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1-1⁄2 cups (10-1⁄2 oz./298 g) granulated sugar
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2 tsp. finely grated lemon zest
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1⁄4 tsp. table salt
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4 large eggs, at room temperature
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1 Tbs. pure vanilla extract
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