Ingredients: |
Ingredients: Crust:
2 cups chocolate wafer crumbs
⅓ cup butter, melted
3 tbsps. sugar
Raspberry Sauce:
2½ cups fresh or frozen unsweetened raspberries, thawed
⅔ cup sugar
2 tbsp. cornstarch
2 tsps. lemon juice
Filling/Topping:
3-8oz. pkgs. cream cheese, softened
½ 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
1½ cups fresh or frozen raspberries, thawed
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Directions: |
Directions:Combine first three ingredients and press into bottom of pan and 1½" 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 ¾ cup raspberry sauce (cover and refrigerate remaining sauce). Carefully spoon remaining filling over sauce. Bake 375ºF 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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