Recipe By : Taste Of Home, June/July 1996
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Chocolate wafer crumbs
1/3 c Butter -- melted
3 tb Sugar
Raspberry Sauce:
2 1/2 c Fresh or frozen unsweetened
- raspberries -- thawed
2/3 c Sugar
2 tb Corn starch
2 ts Lemon juice
Filling/Topping:
24 oz Cream cheese (3 pk) -- softened
1/2 c Sugar
2 tb All-purpose flour
1 ts Vanilla extract
2 Egg whites
1 c Whipping cream
2 tb Orange juice
1 1/2 c Fresh or frozen unsweetened
- raspberries -- thawed
Combine the first three ingredients; press into bottom and 1-1/2"
up the sides of a greased 9" 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 corn starch. 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 c raspberry sauce
(cover and refrigerate remaining sauce). Carefully spoon remaining
filling over sauce.
Bake at 375 F 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.
