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    Raspberry Ribbon Cheesecake

    Source of Recipe


    List of Ingredients

    Raspberry Ribbon Cheesecake

    List of Ingredients
    -2 cups chocolate wafer crumbs
    -1/3 cup butter or margarine, melted
    -3 tablespoons sugar

    Raspberry Sauce:
    -2 1/2 cups fresh or frozen unsweetened raspberries, thawed
    -2/3 cup sugar
    -2 tablespoons cornstarch
    -2 teaspoons lemon juice

    -3 8 ounce packages cream cheese, softened
    -1/2 cup sugar
    -2 tablespoons all purpose flour
    -1 teaspoon vanilla extract
    -2 egg whites
    -1 cup whipping cream
    -2 to 3 tablespoons orange juice
    -1 1/2 cups fresh or frozen unsweetened raspberries, thawed

    -Combine the first three ingredients; press into bottom and 1 1/2 inches up sides of a greased 9 inch springform pan.
    -Chill 1 hour or until firm.
    -Puree raspberries in a blender or food processor.
    -Press through a sieve; discard seeds.
    -Add water if necessary to measure 1 cup.
    -In a saucepan, combine sugar and cornstarch.
    -Stir in raspberry juice; bring to a boil.
    -Boil 2 minutes, stirring constantly.
    -Remove from heat; stir in lemon juice and set aside.

    -In a mixing bowl, beat cream cheese, sugar, flour and vanilla until fluffy.
    -Add egg whites; beat on low just until blended.
    -Stir in cream.
    -Pour half into crust.
    -Top with 3/4 cup raspberry sauce; cover and refrigerate remaining sauce.

    -Carefully spoon remaining filling over sauce.

    -Bake at 375F for 35 to 40 minutes or until center is nearly set.
    -Remove from oven; immediately run a knife around pan to loosen crust.
    -Cool on wire rack 1 hour.

    -Refrigerate overnight.
    -Add orange juice to chilled raspberry sauce; gently fold in raspberries.
    -Spoon over cheesecake.





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