Raspberry Ribbon Cheesecake

A chocolate cookie crust and homemade raspberry sauce make this Raspberry Ribbon Cheesecake special! Whole raspberries in the topping make it elegant!

This Raspberry Ribbon Cheesecake tastes as great as it looks!
Photo by Sherri H.
This Raspberry Ribbon Cheesecake tastes as great as it looks!
This Raspberry Ribbon Cheesecake tastes as great as it looks!

PREP TIME

20

minutes

TOTAL TIME

160

minutes

SERVINGS

12

servings

PREP TIME

20

minutes

TOTAL TIME

160

minutes

SERVINGS

12

servings

Ingredients

  • CRUST:

  • 2

    cups chocolate wafer crumbs

  • 1/3

    cup butter, melted

  • 3

    tablespoons sugar

  • RASPBERRY SAUCE:

  • 2 1/2

    cups fresh or frozen unsweetened raspberries, thawed

  • 2/3

    cup sugar

  • 2

    tablespoons cornstarch

  • 2

    teaspoons lemon juice

  • FILLING:

  • 3

    (8-ounce) packages cream cheese, softened

  • 1/2

    cup sugar

  • 2

    tablespoons all purpose flour

  • 1

    teaspoon vanilla extract

  • 2

    egg whites

  • 1

    cup heavy whipping cream

  • 2 to 3

    tablespoons orange juice

  • 1 1/2

    cups fresh or frozen unsweetened raspberries, thawed

Directions

CRUST: Combine the first three ingredients. Press into bottom and 1 1/2 inches up the sides of a greased 9 inch spring form pan. Chill 1 hour or until firm. RASPBERRY SAUCE: In a blender, cover and process raspberries until pureed. Press through a sieve; discard seeds. Add water if necessary to measure 1 cup. In a small saucepan, combine sugar and cornstarch. Stir in raspberry juice; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat. Stir in lemon juice and set aside. FILLING: In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add egg whites; beat on low just until blended. Stir in cream. Pour half of the filling into prepared crust. Top with 3/4 cup raspberry sauce. Cover and refrigerate remaining sauce. Carefully spoon remaining filling over sauce. Bake at 375°F 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 to serve.

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