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Raspberry Ribbon Cheesecake Recipe

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This recipe for Raspberry Ribbon Cheesecake is from Family & Friends Recipes, 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!



2 cups chocolate wafer crumbs
⅓ cup butter, melted
3 tbsps. sugar

Raspberry Sauce:
2 cups fresh or frozen unsweetened raspberries, thawed
⅔ cup sugar
2 tbsp. cornstarch
2 tsps. lemon juice

3-8oz. pkgs. cream cheese, softened
cup sugar
2 tbsps. all purpose flour
1 tsp. vanilla extract
2 egg whites
1 cup heavy whipping cream
2 to 3 tbsp. orange juice
1 cups fresh or frozen raspberries, thawed

Combine first three ingredients and press into bottom of pan and 1" up sides of a greased 9" spring form pan. Chill one hour or until firm. In a blender, cover and process raspberries until pureed. Press through a sieve, discard seeds. Add water if neccessary 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 and beat on low just until blended. Stir in cream. Pour half into crust. Top with cup raspberry sauce (cover and refrigerate remaining sauce). Carefully spoon remaining filling over sauce. Bake 375F for 35-40 minutes or until center is nearly set. Remove from oven and 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.




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