Shelly's Recipe

RASPBERRY RIBBON CHEESECAKE

Category: Cheesecake

Crust
2 cups chocolate wafer crumbs
1/3 cup butter, melted
3 tbsp sugar

Raspberry Sauce
2-1/2 cups fresh or frozen unsweetened raspberries, thawed
2/3 cup sugar
2 tbsp cornstarch
2 tsp lemon juice

Filling/Topping:
3 (8 oz) pkg cream cheese, softened
1/2 cup sugar
2 tbsp flour
1 tsp vanilla extract
2 egg whites
1 cup heavy whipping cream
2 to 3 tbsp orange juice
1-1/2 cups fresh or frozen unsweetened raspberries, thawed

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

In a blender, cover and process raspberries until pureed. Press through a sieve; discard seeds. Add water if necessary 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; beat on low just until 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 375 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 cheesecake.