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Raspberry Ribbon Cheesecake Recipe

Raspberry Ribbon Cheesecake Recipe photo by Taste of Home

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Here's a mouthwatering 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

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Raspberry Ribbon Cheesecake Recipe

Prep: 30 min. + chilling Bake: 35 min. + cooling

Yield: 12-16 Servings

30 35 65

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.

Nutritional Facts 1 serving (1 piece) equals 286 calories, 16 g fat (9 g saturated fat), 46 mg cholesterol, 174 mg sodium, 33 g carbohydrate, 3 g fiber, 3 g protein.

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

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Raspberry Ribbon Cheesecake

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Reviewed on Mar. 31, 2013 by KY_Cook

One of my most requested cheesecakes.... a true winner and I wouldn't change a thing about it :)

Reviewed on Aug. 29, 2011 by elizabethgrace

Raspberry Ribbon Cheesecake is a winner recipe indeed! I made this for a ladies' dessert contest and won 1st place for my age group! Thank you taste of home!

Reviewed on Aug. 29, 2011 by elizabethgrace

I wanted to let everyone know that this is a winner indeed! I entered this in a dessert contest and won! Thank you taste of home!

When I was practicing before the contest, I used strawberries instead of raspberries since that's what we had on hand. It tasted great that way too.

Reviewed on Jul. 10, 2011 by clown19

This is an all day recipe, but is absolutely delicious. I put strawberries in it in place of the rasberries. It was my first cheesecake to make.

Reviewed on Apr. 02, 2011 by MelissaJ75

Absolutely delicious. One of the cheesecakes I make the most.

Reviewed on Jul. 13, 2010 by jill4pugs

I substituted strawberries for the Raspberry's. The family loved it and would make it again.

Reviewed on Jun. 24, 2010 by deniselv

This is a bit of a time-consuming recipe to make - but it is worth it! The cheescake part is creamy and the berry flavor compliments the chocolate of the wafers wonderfully.

Reviewed on May. 06, 2010 by terriharri

I made this for my co-workers and it was a great success. The cheesecake portion is very creamy and good.

Reviewed on Mar. 13, 2009 by cmpfeifer

This was a GREAT recipe. I added a tablespoon of lemon zest to the cream cheese mixture and used mixed berries...it was a huge success!

Reviewed on Dec. 02, 2008 by starcross

This was the absolutely best cheesecake I have ever made. I think that it should be rated 5 stars. I have made it at least five times. It is my all time favorite!

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