More Great Recipes: Cheesecake

Raspberry Ribbon Cheese Cake

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Serves | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

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.

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