Raspberry Ribbon Cheesecake

By Hklbrries

Ingredients

• 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 cup sugar
• 2 tbsp cornstarch
• 2 tsp lemon juice
• Filling and Topping:
• 3 (8 ounce) 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 to 3 tbsp orange juice
• 1 1/2 cups fresh or frozen unsweetened raspberries, thawed

Details

Servings 12

Preparation

Step 1

Crust: Combine the first three ingredients. Press into bottom and 1 1/2 inches up sides of a 9-inch springform pan. Chill one hour or until firm.

Raspberry Sauce: Puree raspberries in a blender or food processor. Press through a sieve. Discard seeds. Add water if necessary to measure one cup. In a saucepan combine sugar and cornstarch. Stir in raspberry juice. Bring to a boil. Boil two minutes, stirring constantly. Remove from heat. Stir in lemon juice and set aside.

Filling and Topping: In a mixing bowl beat cream cheese, sugar, flour and vanilla until fluffy. Add egg whites. Beat on low until just blended. Stir in cream. Pour half onto 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 one hour. Refrigerate overnight. Add orange juice to chilled raspberry sauce. Gently fold in raspberries. Spoon over cheesecake.