The best delicious Raspberry Ribbon Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Raspberry Ribbon Cheesecake recipe today!
Hello my friends, this Raspberry Ribbon Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Raspberry Ribbon Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Raspberry Ribbon Cheesecake.
What Makes This Raspberry Ribbon Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Raspberry Ribbon Cheesecake.
Ready to make this Raspberry Ribbon Cheesecake Recipe? Let’s do it!
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2 c Chocolate wafer crumbs
1/3 c Butter or margarine —
Melted
3 tb Sugar
Raspberry Sauce:
2 1/2 c Fresh or frozen unsweetened
Raspberries —
Thawed
2/3 c Sugar
2 tb Cornstarch
2 ts Lemon juice
Filling/Topping:
3 8 oz pkgs cream cheese
-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 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.
Yields
12 Servings
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