Raspberry Ribbon Cheesecake

Raspberry Ribbon Cheesecake

  • 2 cups chocolate wafer crumbs
  • 1/3 cup butter, melted
  • 3 Tbsps sugar

Raspberry Sauce:

  • 2-1/2 cups fresh raspberries
  • 2 tsps lemon juice
  • 2/3 cup sugar
  • 2 Tbsps cornstarch 


  • 3 pkgs (8oz.) cream cheese, softened
  • ½ cup sugar
  • 2 Tbsps flour
  • 1 tsp vanilla
  • 2 egg whites
  • 1 cup heavy whipping cream
  • 2 to 3 Tbsps orange juice
  • 1-1/2 cups fresh raspberries

Combine the first 3 ingredients; press into bottom and 1-1/2” up sides of greased 9” spring-form pan. Chill 1 hour or until firm. Puree raspberries in blender or food processor. Press through sieve (if desired) to discard seeds.  Add water if necessary to measure 1 cup.  In saucepan, combine sugar and cornstarch. Stir in raspberry juice; bring to boil. Boil 2 minutes, stirring constantly. Remove from heat; stir in lemon juice & set aside.

In 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 ¾ cup raspberry sauce (cover and refrigerate remaining sauce). Carefully spoon remaining filling over sauce.

Bake at 375 degrees 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 remaining chilled raspberry sauce; gently fold in fresh raspberries.  Spoon over cheesecake slices when serving.  Yield: 10-12 servings.



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