Raspberry Ribbon Cheesecake

Total Time: 2 hrs 15 mins Preparation Time: 1 hr 15 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 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

Recipe

• 1 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.
• 2 chill crust for one hour or until firm.
• 3 to make raspberry sauce, puree 2- 1/2 cups of raspberries in a blender.
• 4 press pureed raspberries through a sieve in order to remove seeds; discard seeds.
• 5 add water to pureed raspberries, if necessary, to measure 1 cup.
• 6 in a saucepan, combine sugar and cornstarch.
• 7 stir in pureed raspberries; allow mixture to come to a boil.
• 8 boil for 2 minutes, stirring constantly.
• 9 remove saucepan from heat; stir in lemon juice and set aside.
• 10 in a large mixing bowl, beat cream cheese, sugar,flour, and vanilla until fluffy.
• 11 add egg whites; beat on low speed until just blended.
• 12 stir in whipping cream.
• 13 pour half of the cream cheese mixture in to the crust.
• 14 top cream cheese with 3/4 cup of the raspberry sauce.
• 15 (cover and refrigerate remaining sauce) spoon the remainder of the cream cheese mixture over the top of the raspberry sauce.
• 16 bake at 375 degrees for 35- 40 minutes or until center of the cheesecake is almost set.
• 17 remove from oven; immediately run a knife around the edge of the pan to loosen crust.
• 18 cool cheesecake on a wire rack for 1 hour.
• 19 refrigerate cheesecake overnight.
• 20 to make topping, add orange juice to the refrigerated raspberry sauce.
• 21 gently fold in raspberries.
• 22 spoon over cheesecake.