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Raspberry Ribbon Cheesecake

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.
Servings: 12


  • 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


  • 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.