Raspberry Ribbon Cheesecake
Yield
1 piePrep
25 minCook
35 minReady
11 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
chocolate wafer crumbs
|
* |
| ⅓ | cup |
butter
or margarine, melted |
|
| 3 | tablespoons |
sugar
|
|
| Raspberry sauce | |||
| 2 ½ | cups |
raspberries
unsweetened, fresh or frozen, thawed |
|
| ⅔ | cup |
sugar
|
|
| 2 | tablespoons |
cornstarch
|
|
| 2 | teaspoons |
lemon juice
|
|
| Filling/topping | |||
| 24 | ounces |
cream cheese
softened |
|
| ½ | cup |
sugar
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | each |
egg whites
|
*
|
| 1 | cup |
heavy whipping cream
|
|
| 2 | tablespoons |
orange juice
|
|
| 1 ½ | cups |
raspberries
unsweetened, fresh or frozen, thawed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
chocolate wafer crumbs
|
* |
| 79 | ml |
butter
or margarine, melted |
|
| 45 | ml |
sugar
|
|
| Raspberry sauce | |||
| 591 | ml |
raspberries
unsweetened, fresh or frozen, thawed |
|
| 158 | ml |
sugar
|
|
| 3E+1 | ml |
cornstarch
|
|
| 1E+1 | ml |
lemon juice
|
|
| Filling/topping | |||
| 693.6 | ml/g |
cream cheese
softened |
|
| 118 | ml |
sugar
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 5 | ml |
vanilla extract
|
|
| 2 | each |
egg whites
|
*
|
| 237 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
orange juice
|
|
| 355 | ml |
raspberries
unsweetened, fresh or frozen, thawed |
|
Directions
Combine the first three ingredients; press into bottom and 1½ in. up the sides of a greased 9-in. springform pan.
Chill 1 hour or until firm.
Purée raspberries in a blender or food processor.
Press through a sieve; discard 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 chese, sugar, flour and vanilla until fluffy.
Add egg whites; beat on low just until blended.
Stir in cream.
Pour half into crust.
Top with ¾ cup raspberry suace (cover and refrigerate remaining sauce).
Carefully spoon remaining filling over sauce.
Bake at 375 for 35 to 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 hour.
Refrigerate overnight.
Add orange juice to chilled raspberry sauce; gently fold in raspberries.
Spoon over cheesecake.
