Raspberry Ribbon Cheesecake
Crust:
2 cups chocolate wafer crumbs
1/3 cup butter, melted
3 tbsp sugar
Raspberry Sauce:
2 1/2 cups fresh or frozen unsweetened raspberries, thawed
2/3 cups sugar
2 tbsp cornstarch
2 tsp lemon juice
Filling/Topping:
3 (8 oz) packages cream cheese, softened
1/2 cup sugar
2 tbsp all purpose flour
1 tsp vanilla extract
2 egg whites
1 cup whipping cream
2-3 tbsp orange juice
1 1/2 cups fresh or frozen sweetened raspberries, thawed
Combine the first three ingredients; press into bottom and 1 1/2 inches up the sides of a greased 9 inch springform pan.
Chill 1 hour or until firm.
Puree raspberries in a blender or food processor. Press through a sieve; discards seeds. Add water if necessary to measure 1 cup.
In a saucepan, combine sugar and cornstarch. Stir in raspberry juice; bring to a boil. Boil 2 minutes, stirring constantly . Remove from heat; stir in lemon juice and set aside.
In a mixing bowl, beat cream cheese, sugar; flour and vanilla until fluffy. Add egg whites; beat on low just until blended. Stir in cream. Pour half into crust. Top with 3/4 cup raspberry sauce (cover and refrigerate remaining sauce).
Carefully spoon remaining filling over sauce. Bake at 375 degrees for 35-40 minutes or until center is nearly set. Remove from oven; immediately run a knife around pan to loosen crust. Cool on wire rack 1 hours. Refrigerate overnight.
Add orange juice to chilled raspberry sauce; gently fold in raspberries. Spoon over cheesecake.
Serves 12-16.
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