Are looking for inspiration recipes ray's raspberry swirl cheesecake tart* that are appetizing? How to make it is indeed not too difficult but not easy either. If wrong processing, the result will be unsatisfactory and even unpleasant. Even though the delicious ray's raspberry swirl cheesecake tart* should had aroma and taste that can provoke our taste buds.

Many things that more or less affect the taste quality of ray's raspberry swirl cheesecake tart*, first from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want prepare ray's raspberry swirl cheesecake tart* delicious wherever you are, because as long as you know the trick, this dish is can become dish special

Ingredients and seasonings used for make

1. Use crust
2. Prepare 1 cup AP flour
3. Use 4 tsp sugar
4. Take 1 stick cold cubed butter
5. Prepare 1/2 tsp salt
6. Prepare 2 tsp ice cold water
7. Prepare filling
8. Prepare 1 cup powder sugar
9. Prepare 1 tsp vanilla extract
10. Prepare 1 cup heavy cream
11. Prepare 1 tsp lemon extract
12. Prepare 1 tbsp lemon zest
13. Use 1 1/2 box cream cheese
14. Prepare 1/3 cup semi sweet chocolate chips
15. Prepare topping
16. Use 1 tbsp orange marmalade
17. Use 1 box raspberry

Explore the endless recipe variations of one of the most sinfully delicious desserts out there. Go for a classic model or add some berry compote for an extra sweet punch. Whisk eggs together in a separate bowl and slowly add to the cheesecake filling with the mixer on. Once eggs are incorporated turn mixer off.

Steps to make Ray's Raspberry Swirl Cheesecake Tart*:

1. preheat oven to 375
2. in a food processor or large bowl if you don't have one add in sifted flour, sugar, salt and cold butter it will look like loose gravel, now incorporate ice water till you form your dough. Try not to overwork your dough just incorporate. wrap in seran wrap and let thicken for 15-20 minutes
3. one your crust is ready press into tart pan lineing all the way up edges. poke holes with a fork all over crust, Foil line your pan and add 1-2 cups dried beans, on top of foil(this will help your crust from not rising. Bake 20minutes remove foil and beans (save beans for another time) bake another 15-20minutes till crust is golden.let cool completely.
4. cream cheese:
5. whip cream cheese and vanilla extract till smooth set aside. in another bowl whisk on high speed heavy whipping cream, powder sugar, and extracts till fluffy about 4-5 minutes. Now add in cream cheese mixture & lemon zest till incorporated. Pour in shell.
6. heat your chocolate till melted, you can do over a double boiler or in microwave.Once melted pour right into middle of cheese cake, you can use a butter knife or toothpick and start creating your swirl design. Refridgerate 2-4 hours
7. let your tart set about 1hour then add raspberrys and brush a little orange marmaled on fruit to get that shiny look. (heat marmalade about 10seconds in microwave easier to brush on)Set back in fridge till firmed.
8. Done and ready to serve!

Scrape the sides really well to ensure a very smooth batter. If there are lumps, stir them in by hand. Cheesecake is the ultimate comfort food, but a big slice can be too rich. These bite-sized cheesecakes topped with apples and creamy caramel dazzle the senses. —Brandie Cranshaw, Rapid City, South Dakota. Wrap the outside with aluminum foil, covering the bottom and extending it all the way up the side.

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