Raspberry Ribbon Cheesecake Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Chocolate wafer crumbs,
1/3 cup: Butter or margarine --,
Melted,
3 tbsp: Sugar,
Raspberry Sauce:,
2 1/2 cup: Fresh or frozen unsweetened,
Raspberries --,
Thawed,
2/3 cup: Sugar,
2 tbsp: Cornstarch,
2 tsp: Lemon juice,
Filling/Topping:,
3: 8 oz pkgs cream cheese softened,
1/2 cup: Sugar,
2 tbsp: All-purpose flour,
1 tsp: Vanilla extract,
2: Egg whites,
1 cup: Whipping cream,
2 tbsp: Orange juice,
1 1/2 cup: Fresh or frozen unsweetened,
Raspberries --,
Thawed,
Directions:
Combine the first three ingredients; press into bottom and 1 1/2 in.
up the sides of a greased 9-in. springform 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 chese, 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 c raspberry suace (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.
Recipe By : Taste Of Home June/July 96
Source from luhu.jp
up the sides of a greased 9-in. springform 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 chese, 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 c raspberry suace (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.
Recipe By : Taste Of Home June/July 96
Source from luhu.jp
Tags
Cheesecakes