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    You are in: Home / Recipes / Raspberry Ribbon Cheesecake Recipe
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    Raspberry Ribbon Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    1 hr 15 mins

    1 hr

    *~*Jennifer*~*'s Note:

    I love this recipe because it combines two of my favorite foods, raspberries and cheesecake. I don't make it often because it's time consuming, but it's definitely worth the hassle. I found this recipe in Taste of Home magazine.

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    Units: US | Metric


    • 473.18 ml chocolate wafer crumbs
    • 78.07 ml butter, melted
    • 44.37 ml sugar

    Raspberry Sauce

    Filling or Topping

    Raspberry Topping

    • 29.58-44.37 ml orange juice
    • 354.88 ml raspberries, fresh or frozen thawed


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

    Ratings & Reviews:

    • on February 09, 2011



      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 01, 2008


      I can't say you didn't warn me about the time consuming part!!! WOW! But so worth it! I used this recipe as a guide to make a strawberry chocolate cheesecake. Straberries (frozen) were on sale and I was making 3 cheesecakes so I went with strawberries. I followed the crust directions exactly then just substituted strawberries for raspberries in the sauce recipe. Then used the filling from that one has worked in the past why mess up a good thing!?! I figured the only thing that could make this better is more chocolate so I used and spooned the berry sauce over the top! I got a marriage proposal! I plan to do this some time using raspberries and trying the filling recipe. I also think blueberries could be really good!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 21, 2007


      I can't say enough about this recipe - it is just fantastic! It looks beautiful and tastes even better! I substitute 3 packages Neufchatel cheese (light cream cheese) for the regular) to lighten it up a bit and you can't tell the difference in taste. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Raspberry Ribbon Cheesecake

    Serving Size: 1 (132 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 451.9
    Calories from Fat 295
    Total Fat 32.8 g
    Saturated Fat 18.9 g
    Cholesterol 103.2 mg
    Sodium 277.4 mg
    Total Carbohydrate 36.3 g
    Dietary Fiber 2.8 g
    Sugars 27.9 g
    Protein 5.3 g

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