Raspberry Ribbon Cheesecake
Taste of Home
Here's a mouth-watering dessert that's sure to impress family and friends. Not only does it taste wonderful with its chocolate cookie crust, rich creamy cheesecake and tangy raspberry center and topping...it also looks lovely!
-Peggy Frazier, Indianapolis, Indiana
SERVINGS: 12-16
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 30 min. + chilling Bake: 35 min. + cooling
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.
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 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 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.