Raspberry Ribbon Cheesecake

By Booper-2

A chocolate cookie crust and homemade raspberry sauce make this Raspberry Ribbon Cheesecake special! Whole raspberries in the topping make it elegant!

Ingredients

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

Preparation

Step 1

CRUST:

Combine the first three ingredients.

Press into bottom and 1 1/2 inches up the sides of a greased 9 inch spring form pan.

Chill 1 hour or until firm.

RASPBERRY SAUCE:

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.

FILLING:

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 of the filling into prepared crust.

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

Carefully spoon remaining filling over sauce.

Bake at 375°F for 35 to 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 to serve.