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Raspberry Ribbon Cheesecake

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

12-16 ServingsPrep: 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.
In a blender, cover and process raspberries until pureed. Press

2 of 2

Raspberry Ribbon Cheesecake (continued)

Directions (continued)

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.

Nutrition 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.