Raspberry ribbon cheesecake

 
                        RASPBERRY RIBBON CHEESECAKE
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Chocolate wafer crumbs
      1/3   c            Butter or margarine --
                         Melted
    3       tb           Sugar
                         Raspberry Sauce:
    2 1/2   c            Fresh or frozen unsweetened
                         Raspberries --
                         Thawed
      2/3   c            Sugar
    2       tb           Cornstarch
    2       ts           Lemon juice
                         Filling/Topping:
    3                    8 oz pkgs cream cheese
                         -softened
      1/2   c            Sugar
    2       tb           All-purpose flour
    1       t            Vanilla extract
    2                    Egg whites
    1       c            Whipping cream
    2       tb           Orange juice
    1 1/2   c            Fresh or frozen unsweetened
                         Raspberries --
                         Thawed
 
   Combine the first three ingredients; press into bottom
   and 1 1/2 in. up the sides of a greased 9-in.
   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 a boil. Boil 2 minutes, stirring constantly. Remove
   from heat; stir in lemon juice and set aside. In a
   mixing bowl, beat cream chese, sugar, flour and
   vanilla until fluffy.  Add egg whites; beat on low
   just until blended. Stir in cream. Pour half into
   crust. Top with 3/4 c raspberry suace (cover and
   refrigerate remaining sauce).  Carefully spoon
   remaining filling over sauce. Bake at 375 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
   cheesecake.
   
   Recipe By     : Taste Of Home June/July '96
  
 
 
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