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Rasberry Ribon Cheesecake Recipe | |
Cheesecake | |
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Ingredients:
2 1/2 cups fresh or frozen unsweetened rasberries, thawed2/3 cup sugar 2 tablespoons cornstarch 2 teaspoons lemon juice Filling/Topping: 3 packages(8 oz. each) cream cheese, softened 1/2 cup sugar 2 tablespoons all-purpose flour 1 teaspoon vanilla extract 2 egg whites 1 cup whipping cream 2-3 tablespoons orange juice 1 1/2 cups fresh or frozen unsweetened rasberries, thawed
Directions:
Combine the first three ingredients; press into bottom and 1 1/2 in. up sides of a greased 9-inch springform pan. Chill one hour or until firm. Puree rasberries in a blender or food processor. Press through a sieve, discard seeds. Add water, if necessary, to make 1 cup. In a saucepan, combine sugar and cornstarch. Stir in rasberry 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 rasberry sauce(cover and refrigerate remaining sauce). Carefully spoon remaining filling over sauce. Bake at 375 degrees 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 rasberry sauce; gently fold in rasberries. Spoon over cheesecake.Yield; 12-16 servings.
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