RASPBERRY RIBBON CHEESE CAKE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • Crust
  • 2 cups chocolate wafer crumbs
  • 1/3 cup butter; melted
  • 3 Tablespoons sugar
  • Raspberry sauce
  • 2 ½ cups unsweetened raspberries; thawed
  • 2/3 cups sugar
  • 2 Tablespoons cornstarch
  • 2 teaspoons lemon juice
  • Filling/ Topping
  • 3 packages cream cheese (8 oz.); softened
  • ½ cup sugar
  • 2 Tablespoons flour
  • 1 teaspoon vanilla extract
  • 2 egg whites
  • 1 cup whipping cream
  • 2-3 Tablespoons orange juice
  • 1 ½ cup unsweetened raspberries; thawed

Directions

  • Combine chocolate wafer crumbs, melted butter, and sugar.Press into bottom and 1 ½ in up the side of greased 9in pan.
  • Chill 1 hour or until firm.
  • Puree raspberries in a blender or food processor
  • Press through a sieve; discard seeds.
  • In sauce pan, combine sugar, and cornstarch.
  • Stir in raspberry juice and bring to a boil for 2 minutes; stir constantly.
  • Remove from heat; stir in lemon juice and set aside.
  • In large bowl beat cream cheese, sugar, flour and vanilla until fluffy.
  • Add egg whites; beat on low until blended.
  • Stir in whipping cream.
  • Pour half into crust.
  • Top with ¾ raspberry sauce; refrigerate remaining raspberry 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 knife around pan to loosen crust.
  • Cool on rack 1 hour; refrigerate over night.
  • Add orange juice to remaining chilled raspberry sauce; gently fold in raspberries.
  • Spoon over chilled cheese cake.

Notes

Categories: Cheesecake 
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