Rasberry Ribon Cheesecake

Ingredients

• 2 1/2 cups fresh or frozen unsweetened rasberries, thawed
• 2/3 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.

Submitted 6/13/05.
Source: Taste of Home; June/July '96
Submitted By: Linda Wilson
lwilson@gatecom.com
Rasberry Ribon Cheesecake