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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!

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Rate this recipe 4.5/5 (14 Votes)


  • CRUST:
  • 2 cups chocolate wafer crumbs
  • 1/3 cup butter, melted
  • 3 tablespoons sugar
  • 2 1/2 cups fresh or frozen unsweetened raspberries, thawed
  • 2/3 cup sugar
  • 2 tablespoons cornstarch
  • 2 teaspoons lemon juice
  • 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


Servings 12
Preparation time 20mins
Cooking time 160mins


Step 1


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.


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.


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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