More Great Recipes: Cheesecake

Raspberry Ribbon Cheese Cake


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Member since 2008

Serves | Prep Time | Cook 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


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.


Pairs Well With


Notes

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