| 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" <nitro_ii@email.msn.com> on Feb 7,
1998
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