Add Raspberries to Cheesecake Cakes

Video Transcript

"Hi. I'm Sarah Darley with Sar-Bear's Cheesecakes for Expert Village. In this segment we are going to be talking about how to take a plain cheesecake and make it into a white chocolate-raspberry cheesecake. The first thing that you are going to need to do is get some jam. I'm using red raspberry if you want to use a different flavor like strawberry or blueberry you could do that also. Make sure its jam and not jelly with seeds in it because you don't want the seeds in with your cheesecake. And then I'm going to take about either half a cup to three quarters of a cup, whichever you think. I use a little bit more than half a cup of the jam and then just put that in the microwave for about thirty seconds just to soften it up. After you take the raspberry jam out of the microwave you want to just mix it up like you did the chips in the steps before just to make sure that it's not really lumpy, it's kind of all blended together. 'Cause sometimes it doesn't melt thoroughly so you just want to make sure it's blended. And then you want to use a cup of and a half of the batter and just pour it in with the melted raspberry jam. So this is my half cup and I'm just going to go ahead and put three of these scoops in there. A little bit more than we did in the layers before. But we're just going to do two flavors in this. So then you just want to mix it in till it's mixed in pretty evenly. Make sure that there's no jam stuck to the bottom so you won't have clumps of it. And then just go ahead and pour it into your crust. And this crust we used the graham cracker crumbs. You can use the chocolate ones if you prefer but I decided to use these today. And then pour it in and if you have a little on the bottom like that you can just kind of swirl it around and mix it in with your fork. The jam usually thins out the batter a little bit. So it's okay if you let it sit in there for a minute."