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    Blackberry Ribbon Cheesecake


    Source of Recipe


    fooddownunder.com

    List of Ingredients




    { Exported from MasterCook Mac }
    2 cup Chocolate wafer crumbs
    1/3 cup Butter or margarine melted
    3 tbl Sugar

    BLACKBERRY SAUCE
    2 1/2 cup Fresh or frozen unsweetened Blackberries, thawed
    2/3 cup Sugar
    2 tbl Cornstarch
    2 tsp Lemon juice

    FILLING/TOPPING
    3 pkt cream cheese (8 oz) softened
    1/2 cup Sugar
    2 tbl All-purpose flour
    1 tsp Vanilla extract
    2 Egg whites
    1 cup Whipping cream
    2 tbl Orange juice
    1 1/2 cup Fresh or frozen unsweetened Blackberries, thawed

    Recipe



    Combine the first three ingredients; press into bottom and 1 1/2 in. up the sides of a greased 9-in. springform pan. Chill 1 hour or until firm.

    Puree Blackberries 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 Blackberry 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 3/4 c Blackberry 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 Blackberry sauce; gently fold in Blackberries. Spoon over cheesecake.

 

 

 

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