Raspberry Ribbon Cheesecake 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 Printed from tasteofhome.com Sep 7, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Raspberry Ribbon Cheesecake cont. 2 egg whites 1 cup heavy whipping cream 2 to 3 tablespoons orange juice 1-1/2 cups fresh or frozen unsweetened raspberries, thawed 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, Printed from tasteofhome.com Sep 7, 2008 Copyright Reiman Media Group, Inc © 2008

Raspberry Ribbon Cheesecake 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. Printed from tasteofhome.com Sep 7, 2008 Copyright Reiman Media Group, Inc © 2008