Raspberry ribbon cheesecake

Yield: 12 Servings

Measure Ingredient
2 cups Chocolate wafer crumbs
⅓ cup Butter or margarine --
\N \N Melted
3 tablespoons Sugar
\N \N Raspberry Sauce:
2½ cup Fresh or frozen unsweetened
\N \N Raspberries --
\N \N Thawed
⅔ cup Sugar
2 tablespoons Cornstarch
2 teaspoons Lemon juice
\N \N Filling/Topping:
3 \N 8 oz pkgs cream cheese softened
½ cup Sugar
2 tablespoons All-purpose flour
1 teaspoon Vanilla extract
2 \N Egg whites
1 cup Whipping cream
2 tablespoons Orange juice
1½ cup Fresh or frozen unsweetened
\N \N Raspberries --
\N \N Thawed

Combine the first three ingredients; press into bottom and 1½ in.

up the sides of a greased 9-in. 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 chese, sugar, flour and vanilla until fluffy. Add egg whites; beat on low just until blended. Stir in cream. Pour half into crust.

Top with ¾ c raspberry suace (cover and refrigerate remaining sauce). Carefully spoon remaining filling over sauce. Bake at 375 for 35-40 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.

Recipe By : Taste Of Home June/July '96

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