Raspberry Ribbon Cheesecake

Recipe by Jennifer
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 15mins
SERVES: 12-16
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

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