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Raspberry Ribbon Cheesecake Recipe
Raspberry Ribbon Cheesecake Recipe photo by Taste of Home

Raspberry Ribbon Cheesecake Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. + chilling Bake: 35 min. + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 35 min. + cooling
MAKES: 12-16 servings

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

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.

Directions

  1. 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.
  2. In a blender, cover and process raspberries until pureed. Press through a sieve; discard seeds. Add water if necessary to measure 1 cup.
  3. 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.
  4. 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.
  5. Pour half into crust. Top with 3/4 cup raspberry sauce (cover and refrigerate remaining sauce). Carefully spoon remaining filling over sauce.
  6. 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.
  7. Refrigerate overnight. Add orange juice to chilled raspberry sauce; gently fold in raspberries. Spoon over cheesecake. Yield: 12-16 servings.
Originally published as Raspberry Ribbon Cheesecake in Taste of Home June/July 1996, p27

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.

Reviews for Raspberry Ribbon Cheesecake

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 18, 2014

I've made this twice now and it was a huge hit both times! Both groups of friends said it was the best cheesecake they had ever eaten!!!

MY REVIEW
Reviewed Mar. 31, 2013

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

MY REVIEW
Reviewed Aug. 29, 2011

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!

MY REVIEW
Reviewed Aug. 29, 2011

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.

MY REVIEW
Reviewed Jul. 10, 2011

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.

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