 |
RASPBERRY RIBBON CHEESECAKE
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Chocolate wafer crumbs
1/3 c Butter or margarine --
Melted
3 tb Sugar
Raspberry Sauce:
2 1/2 c Fresh or frozen unsweetened
Raspberries --
Thawed
2/3 c Sugar
2 tb Cornstarch
2 ts Lemon juice
Filling/Topping:
3 8 oz pkgs cream cheese
-softened
1/2 c Sugar
2 tb All-purpose flour
1 t Vanilla extract
2 Egg whites
1 c Whipping cream
2 tb Orange juice
1 1/2 c Fresh or frozen unsweetened
Raspberries --
Thawed
Combine the first three ingredients; press into bottom
and 1 1/2 in. up the sides of a greased 9-in.
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 a boil. Boil 2 minutes, stirring constantly. Remove
from heat; stir in lemon juice and set aside. In a
mixing bowl, beat cream chese, sugar, flour and
vanilla until fluffy. Add egg whites; beat on low
just until blended. Stir in cream. Pour half into
crust. Top with 3/4 c raspberry suace (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.
Recipe By : Taste Of Home June/July '96
- - - - - - - - - - - - - - - - - -
|
