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Raspberry Ribbon Cheesecake




Source of Recipe


A1 Cooking at rc


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