Yield: 12 Servings
|2 cups||Chocolate wafer crumbs|
|⅓ cup||Butter or margarine --|
|2½ cup||Fresh or frozen unsweetened|
|2 teaspoons||Lemon juice|
|3||8 oz pkgs cream cheese softened|
|2 tablespoons||All-purpose flour|
|1 teaspoon||Vanilla extract|
|1 cup||Whipping cream|
|2 tablespoons||Orange juice|
|1½ cup||Fresh or frozen unsweetened|
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