Raspberry Ribbon Cheesecake

Erin Schechinger

ingredients

Crust

2 c chocolate wafer crumbs
1/3 c butter, melted
3 T sugar

Raspberry Sauce

2 1/2 c fresh or frozen unsweetened raspberries, thawed
2/3 c sugar
2 T cornstarch
2 tsp lemon juice

Filling/Topping

24 oz cream cheese
1/2 c sugar
2 T flour
1 tsp vanilla
2 egg whites
1 c whipping cream
2-3 T orange juice
1 1/2 c fresh or frozen unsweetened raspberries, thawed

directions

Combine crust ingredients; press onto bottom and 1 1/2 in. up sides of greased 9-in. springform pan. Chill 1 hour. Puree raspberries in 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 cheese, 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 cup raspberry sauce(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.

Source: Sheryl Leonard