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Title: Raspberry Ribbon Cheesecake
Categories: Cheesecake
Yield: 12 Servings
| 2 | c | Chocolate wafer crumbs |
| 1/3 | c | Butter or margarine -- |
| Melted | ||
| 3 | tb | Sugar |
| Raspberry Sauce: | ||
| 2 1/2 | c | Fresh or frozen unsweetened |
| Raspberries -- | ||
| Thawed | ||
| 2/3 | c | Sugar |
| 2 | tb | Cornstarch |
| 2 | ts | Lemon juice |
| Filling/Topping: | ||
| 3 | 8 oz pkgs | |
| 1/2 | c | Sugar |
| 2 | tb | All-purpose flour |
| 1 | ts | Vanilla extract |
| 2 | Egg whites | |
| 1 | c | Whipping cream |
| 2 | tb | Orange juice |
| 1 1/2 | c | Fresh or frozen unsweetened |
| Raspberries -- | ||
| Thawed | ||
| Cream cheese -- softened |
Combine the first three ingredients; press into bottom and 1 1/2 in. up the 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, beat cream chese, 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 c raspberry suace (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.
Recipe By : Taste Of Home June/July '96