Raspberry Ribbon Cheesecake

Raspberry Ribbon Cheesecake is simple to make and always a favorite. Submitted by David McCarthy, Australia

Ingredients for Crust

  • 2 cups chocolate wafer crumbs
  • 1/3 cup butter or margarine, melted
  • 3 Tbsp sugar

Ingredients for Raspberry Sauce

  • 2-1/2 cups fresh or frozen unsweetened raspberries, thawed
  • 2/3 cup sugar
  • 2 Tbsp cornstarch (corn flour)
  • 2 tsp lemon juice

Ingredients for Filling & Topping

  • 3 pkgs (8oz or 225gm each) 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

Method

Combine the first three ingredients; press into bottom and 1-1/2 inches up the sides of a greased 9" springform pan. Chill 1 hour or until firm.

Puree raspberries in a blender or food processor. Press through a sieve; discard seeds. Add water if necessary to measure 1 cup.

In a saucepan, combine sugar and cornstarch. Stir in raspberry juice; bring to boil. Boil 2 minutes, stirring constantly.

Remove from heat; stir in lemon juice and set aside.

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 into crust. Top with 3/4 cup raspberry sauce. Cover and refrigerate remaining sauce.

Carefully spoon remaining filling over sauce.

Bake at 375F (approx 190 C) for 35-40 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 raspberry ribbon cheesecake.

Makes 12 servings.

Variations

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