Raspberry Ribbon Cheesecake Recipe
Raspberry Ribbon Cheese Cake is an extravagance in raspberries ! A passionate raspberry fan is sure going to love feasting on this cheese cake with raspberry flavorings and topping. Try this Raspberry Ribbon Cheese Cake and let me know if you agree with my views about this.
Ingredients
| 2 cups chocolate wafer crumbs | ||
| Butter/Margarine | 1/3 Cup (16 tbs), melted | |
| Sugar | 3 Tablespoon | |
| 2-1/2 cups fresh or frozen unsweetened raspberries, thawed | ||
| Sugar | 2/3 Cup (16 tbs) (RASPBERRY SAUCE:) | |
| Cornstarch | 2 Tablespoon (RASPBERRY SAUCE:) | |
| Lemon juice | 2 Teaspoon (RASPBERRY SAUCE:) | |
| Cream cheese package | 3 , softened (FILLING/TOPPING:) | |
| All purpose flour | 1/2 Cup (16 tbs) (FILLING/TOPPING:) | |
| Vanilla extract | 1 Teaspoon (FILLING/TOPPING:) | |
| Egg whites | 2 (FILLING/TOPPING:) | |
| Whipping cream | 1 Cup (16 tbs) (FILLING/TOPPING:) | |
| Orange juice | 2 Tablespoon (FILLING/TOPPING:) | |
| 1-1/2 cups fresh or frozen unsweetened raspberries, thawed | ||
Directions
Combine the first three ingredients; press into bottom and 1 -1/2 in.up sides of a greased 9-in.spring-form pan.
Chill 1 hour or until firm.
Puree raspberries in a 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.
Chill 1 hour or until firm.
Puree raspberries in a 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.
Chef
