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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
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

Printed from tasteofhome.com Sep 7, 2008

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Raspberry Ribbon Cheesecake cont.

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.