| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 12 | Servings | ||
INGREDIENTS
| 2 | c | Chocolate wafer crumbs |
| 1/3 | c | Butter or margarine; melted |
| 3 | tb | Sugar |
| 2 1/2 | c | Fresh or frozen unsweetened raspberries; thawed |
| 2/3 | c | Sugar |
| 2 | tb | Cornstarch |
| 2 | ts | Lemon juice |
| 3 | pk | (8 oz) 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 |
INSTRUCTIONS
RASPBERRY SAUCE FILLING/TOPPING 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 Posted to MC-Recipe Digest by "M. Hicks" <[email protected]> on Feb 7, 1998
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