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Raspberry Ribbon Cheesecake Recipe
|Chocolate wafer crumbs||2 Cup (32 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs), melted|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Lemon juice||2 Teaspoon|
|Cream cheese||24 Ounce, softened (3 Packages, 8 Ounce Each)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Whipping cream||1 Cup (16 tbs)|
|Orange juice||3 Tablespoon|
|Raspberries||1 1⁄2 Cup (24 tbs) (Fresh / Frozen, Unsweetened And Thawed)|
Serving size: Complete recipe
Calories 5163 Calories from Fat 3430
% Daily Value*
Total Fat 388 g597.4%
Saturated Fat 227.2 g1136.1%
Trans Fat 0 g
Cholesterol 1249.5 mg
Sodium 2982.7 mg124.3%
Total Carbohydrates 351 g116.9%
Dietary Fiber 19.7 g78.6%
Sugars 211.8 g
Protein 63 g125.1%
Vitamin A 212.9% Vitamin C 144.2%
Calcium 89.6% Iron 56.6%
*Based on a 2000 Calorie diet
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.
Add orange juice to chilled raspberry sauce; gently fold in raspberries.
Spoon over cheesecake.