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Raspberry Cheesecake Recipe

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This recipe for Raspberry Cheesecake is from The Weber Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 pre-made or homemade graham cracker pie crust.

RASPBERRY SAUCE:
2 ½ C. fresh or frozen raspberries (thawed)
⅔ C. sugar
2 Tbsp cornstarch
2 Tsp lemon juice

FILLING
3 packages (8oz each) cream cheese, softened
½ C. sugar
2 Tbsp flour
1 Tsp. vanilla extract
2 large egg whites
1 C. heavy whipping cream

TOPPING:
2-3 Tbsp orange juice
1 ½ C. fresh or frozen raspberries (thawed)

Directions:
Directions:
Preheat oven to 375º.
1) In a blender, cover and process raspberries until pureed. (Optional: pass through a sieve and throw away seeds). Add water, if necessary, to measure 1 cup.
2) In small saucepan, combine sugar and cornstarch. Stir in raspberry juice and bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat, stir in lemon juice, and set aside.
3) In a large bowl, beat cream cheese, sugar, flour, and vanilla until smooth. Add egg whites and beat on low until blended. Stir in heavy whipping cream.
4) Pour half of filling into pie crust. Top with ¾ of raspberry filling (refrigerate remaining sauce). Carefully spoon remaining cream cheese filling over sauce.
6) Bake at 375º for 35-40 minutes or until center is nearly set. Remove from oven. Cool on wire rack for 1 hour.
7) Refrigerate overnight. Add orange juice to chilled raspberry sauce, and gently fold in remaining raspberries. Spoon topping over cheesecake.

 

 

 

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