Raspberry Ribbon Cheesecake Recipe

Ingredients

• 2 cups chocolate wafer crumbs
• 1/3 cup butter, 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 packages (8 ounces each) cream cheese, softened
• 1/2 cup sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 2 egg whites
• 1 cup heavy whipping cream
• 2 to 3 tablespoons orange juice
• 1-1/2 cups fresh or frozen unsweetened raspberries, thawed

Directions

• Combine the first three ingredients; press into bottom and 1-1/2 in. up sides of a greased 9 in. springform pan. Chill 1 hour or until firm.
• In a blender, cover and process raspberries until pureed. Press through a sieve; discard seeds. Add water if necessary to measure 1 cup.
• In a small saucepan, combine sugar and cornstarch. Stir in raspberry juice; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat; stir in lemon juice and set aside.
• In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. 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 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. Yield: 12-16 servings.

Raspberry Ribbon Cheesecake published in Taste of Home June/July 1996, p27