*  Exported from  MasterCook  *

                       Raspberry Ribbon Cheesecake

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.


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