RASPBERRY RIBBON CHEESE CAKE
- 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.