Raspberry Ribbon Cheesecake

Name: Raspberry Ribbon Cheesecake
Ingredients: 2 cups chocolate wafer crumbs; 1/3 cup butter, melted; 3 tablespoons sugar; 2-1/2 cups fresh or frozen unsweetened raspberries, thawed; 2/3 cup sugar; 2 tablespoons cornstarch; 2 teaspoons lemon juice; 3 packages (8 ounces each) cream cheese, softened; 1/2 cup sugar; 2 tablespoons all-purpose flour; 1 teaspoon vanilla extract; 2 large egg whites; 1 cup heavy whipping cream; 2 to 3 tablespoons orange juice; 1-1/2 cups fresh or frozen unsweetened raspberries, thawed

15 ingredients

7 steps

Ingredients

2 cups chocolate wafer crumbs
1/3 cup butter, melted
3 tablespoons sugar
2-1/2 cups fresh or frozen unsweetened raspberries, thawed
2/3 cup sugar
2 tablespoons cornstarch
2 teaspoons lemon juice
3 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
2 large egg whites
1 cup heavy whipping cream
2 to 3 tablespoons orange juice
1-1/2 cups fresh or frozen unsweetened raspberries, thawed

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.