Raspberry Ribbon Cheesecake is simple to make and a joy to eat. It is always a favorite in my household. But, don’t take my word for it. Try it for yourself.
Ingredients for Crust
2 cups chocolate wafer crumbs
1/3 cup butter or margarine, melted
3 Tbsp sugar
Ingredients for Raspberry Sauce
2-1/2 cups fresh or frozen unsweetened raspberries, thawed
2/3 cup sugar
2 Tbsp cornstarch (corn flour)
2 tsp lemon juice
Ingredients for Filling & Topping
3 pkgs (8oz or 225gm each) cream cheese, softened
1/2 cup sugar
2 Tbsp all-purpose flour
1 tsp vanilla extract
2 egg whites
1 cup whipping cream
2 to 3 Tbsp orange juice
1-1/2 cups fresh or frozen unsweetened raspberries, thawed
Instructions
Combine the first three ingredients; press into bottom and 1-1/2 inches up the sides of a greased 9″ 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 boil. Boil 2 minutes, stirring constantly.
Remove from heat; stir in lemon juice and set aside.
In a mixing bowl, beat cream cheese, sugar, flour and vanilla until fluffy. Add egg whites; beat on low until just 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 375F (approx 190 C) 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 raspberry ribbon cheesecake.
Makes 12 servings.
Raspberry Ribbon Cheesecake
Ingredients
- 2 cups chocolate wafer crumbs
- 1/3 cup butter or margarine melted
- 3 Tbsp sugar
- Ingredients for Raspberry Sauce
- 2-1/2 cups fresh or frozen unsweetened raspberries thawed
- 2/3 cup sugar
- 2 Tbsp cornstarch corn flour
- 2 tsp lemon juice
- Ingredients for Filling & Topping
- 3 pkgs 8oz or 225gm each cream cheese, softened
- 1/2 cup sugar
- 2 Tbsp all-purpose flour
- 1 tsp vanilla extract
- 2 egg whites
- 1 cup whipping cream
- 2 to 3 Tbsp orange juice
- 1-1/2 cups fresh or frozen unsweetened raspberries thawed
Instructions
- Combine the first three ingredients; press into bottom and 1-1/2 inches up the sides of a greased 9″ 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 boil. Boil 2 minutes, stirring constantly.
- Remove from heat; stir in lemon juice and set aside.
- In a mixing bowl, beat cream cheese, sugar, flour and vanilla until fluffy. Add egg whites; beat on low until just 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 375F (approx 190 C) 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 raspberry ribbon cheesecake.
