member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to KateMarie       

    Raspberry Ribbon Cheesecake

    Source of Recipe

    Razzle Dazzle Recipes

    List of Ingredients

    Crust:
    -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

    Filling/Topping:
    -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


    Recipe

    Crust:
    -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.
    Sauce:
    -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.

    Filling/Topping:
    -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.

    **YIELD: 12 to 16 Servings

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |