Raspberry Ribbon Cheese Cake
CATEGORIES
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
  1. Combine chocolate wafer crumbs, melted butter, and sugar.Press into bottom and 1 ½ in up the side of greased 9in pan.
  2. Chill 1 hour or until firm.
  3. Puree raspberries in a blender or food processor
  4. Press through a sieve; discard seeds.
  5. In sauce pan, combine sugar, and cornstarch.
  6. Stir in raspberry juice and bring to a boil for 2 minutes; stir constantly.
  7. Remove from heat; stir in lemon juice and set aside.
  8. In large bowl beat cream cheese, sugar, flour and vanilla until fluffy.
  9. Add egg whites; beat on low until blended.
  10. Stir in whipping cream.
  11. Pour half into crust.
  12. Top with ¾ raspberry sauce; refrigerate remaining raspberry sauce.
  13. Carefully spoon remaining filling over sauce.
  14. Bake at 375˚ for 35-40 minutes or until center is nearly set.
  15. Remove from oven immediately; run knife around pan to loosen crust.
  16. Cool on rack 1 hour; refrigerate over night.
  17. Add orange juice to remaining chilled raspberry sauce; gently fold in raspberries.
  18. Spoon over chilled cheese cake.