RASPBERRY RIBBON CHEESECAKE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Raspberry Ribbon Cheesecake image

I love this recipe because it combines two of my favorite foods, raspberries and cheesecake. I don't make it often because it's time consuming, but it's definitely worth the hassle. I found this recipe in Taste of Home magazine.

Provided by Jennifer

Categories     Cheesecake

Time 2h15m

Yield 12-16 serving(s)

Number Of Ingredients 15

2 cups chocolate wafer crumbs
1/3 cup butter, melted
3 tablespoons sugar
2 1/2 cups unsweetened raspberries, fresh or frozen thawed
2/3 cup sugar
2 tablespoons cornstarch
2 teaspoons lemon juice
3 (8 ounce) packages cream cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
2 egg whites
1 cup whipping cream
2 -3 tablespoons orange juice
1 1/2 cups raspberries, fresh or frozen thawed

Steps:

  • Combine all ingredients for crust and press into the bottom and 1- 1/2 inches up the sides of a greased 9- inch springform pan.
  • Chill crust for one hour or until firm.
  • To make raspberry sauce, puree 2- 1/2 cups of raspberries in a blender.
  • Press pureed raspberries through a sieve in order to remove seeds; discard seeds.
  • Add water to pureed raspberries, if necessary, to measure 1 cup.
  • In a saucepan, combine sugar and cornstarch.
  • Stir in pureed raspberries; allow mixture to come to a boil.
  • Boil for 2 minutes, stirring constantly.
  • Remove saucepan from heat; stir in lemon juice and set aside.
  • In a large mixing bowl, beat cream cheese, sugar,flour, and vanilla until fluffy.
  • Add egg whites; beat on low speed until just blended.
  • Stir in whipping cream.
  • Pour half of the cream cheese mixture in to the crust.
  • Top cream cheese with 3/4 cup of the raspberry sauce.
  • (Cover and refrigerate remaining sauce) Spoon the remainder of the cream cheese mixture over the top of the raspberry sauce.
  • Bake at 375 degrees for 35- 40 minutes or until center of the cheesecake is almost set.
  • Remove from oven; immediately run a knife around the edge of the pan to loosen crust.
  • Cool cheesecake on a wire rack for 1 hour.
  • Refrigerate cheesecake overnight.
  • To make topping, add orange juice to the refrigerated raspberry sauce.
  • Gently fold in raspberries.
  • Spoon over cheesecake.

There are no comments yet!