Shelly's Recipe

RASPBERRY RIBBON CHEESECAKE

Category: Cheesecake

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

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

Cheesecake
3 (8 oz) pkg cream cheeses, softened
1/2 cup sugar
2 tbsp flour
1 tsp vanilla
2 egg whites
1 cup heavy cream
1 cup fresh red raspberries or frozen red raspberries, thawed
2 tbsp raspberry liqueur or orange juice

For the crust: Combine the ingredients and mix well. Press onto bottom and up 1 inch of sides of 8-9 inch springform pan. Chill in the fridge.

For the sauce: Process the berries in a blender until smooth. Press thru a sieve to remove the seeds. Add enough water to make 1 cup. Combine with sugar and cornstarch in a small saucepot and mix well. Cook over med. heat until thickened and bubbly, stir constantly. Reduce the heat and cook 2 more minutes, add the lemon juice and mix well. Reserve 1/4 cup sauce for the filling and cool slightly without stirring. Cover the remaining sauce and chill for later.

For the cheesecake: Combine the cheese, sugar, flour, vanilla in a large mixing bowl and beat until fluffy. Add the egg whites and beat at low speed just until combined. Stir in the cream.

Pour half the cream cheese mixture over the chilled crust. Drizzle on the reserved 1/4 cup of raspberry sauce and cover with the remaining cream cheese mixture. Place the springform pan in a shallow baking pan and bake for 35-40 minutes or until center is set.

Cool on wire rack for 15 minutes. Loosen the sides of the pan with a knife and let cool for another 30 min. Place on serving plate and take off sides. Cool completely and chill for 4 hours. Arrange the berries on top and combine the reserved raspberry sauce with the liqueur and drizzle over.