Marbled raspberry cheesecake

 
                        Marbled Raspberry Cheesecake
 
 Recipe By     : Classic Home Cooking
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Dessert
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      tablespoons   cold water
    2      tablespoons   gelatin
    2      cups          raspberries
      1/4  cup           raspberry liqueur
      1/2  pound         cream cheese -- at room temperature
      2/3  cup           sour cream
    2                    eggs -- separated
      1/2  cup           sugar
                         COOKIE CRUST:
    1 1/3  cups          oatmeal cookies -- crushed
    4      tablespoons   butter -- melted
    2      tablespoons   light brown sugar
      1/3  cup           chopped walnuts
                         DECORATION:
      2/3  cup           heavy cream -- whipped
                         raspberries
                         mint sprigs
 
 1.) Make the cookie crust: mix together the cookies, butter, light brown
 sugar, and walnuts and press evenly over the bottom of a 9 inch springform pan.
 2.) Put the measured water into a heatproof bowl, sprinkle the gelatin over
 the top, and leave until spongy.
 3.) Meanwhile, purée the raspberries in a food processor, then push them
 through a nylon strainer to remove the seeds. Stir in the framboise liqueur.
 Set aside.
 4.) Put the cream cheese into a large bowl and beat until soft and smooth.
 Add the sour cream and egg yolks and beat until well blended.
 5.) Stand the bowl of gelatin in a saucepan of hot water and heat gently
 until it dissolves. Stir the gelatin into the cheese mixture.
 6.) Make the filling:
      a.) Beat the egg whites until stiff but not dry. Add the sugar, 1
 teaspoon at a time, and whisk until all the sugar is incorporated and the
 meringue mixture is stiff and glossy.
      b.) Turn the cheese mixture into the meringue and fold together,
 blending well. Leave the mixture to thicken slightly.
      c.) Fold in the raspberry purée, swirling it in just enough to give an
 attractive marbled effect.
      d.) Pour the mixture carefully onto the cookie base and chill until set.
 7.) Use a knife to loosen the sides of the cheesecake from the pan, then
 remove the cheesecake. Slide onto a serving plate. Pipe whipped cream around
 the edge and decorate with raspberries and mint sprigs. 
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : To achieve an attractive marbled effect, fold in the raspberry purée
 lightly but thoroughly so that it forms thin streaks. If there are large
 areas of raspberry purée, they will not set with the rest of the mixture.