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