Raspberry Ribbon Cheesecake Recipe

Name: Raspberry Ribbon Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chocolate wafer crumbs; 1/3 cup butter, melted; 3 tablespoons sugar; 2-1/2 cups fresh or frozen unsweetened raspberries, thawed; 2/3 cup sugar; 2 tablespoons cornstarch; 2 teaspoons lemon juice; 3 packages (8 ounces each) cream cheese, softened; 1/2 cup sugar; 2 tablespoons all-purpose flour; 1 teaspoon vanilla extract; 2 large egg whites; 1 cup heavy whipping cream; 2 to 3 tablespoons orange juice; 1-1/2 cups fresh or frozen unsweetened raspberries, thawed

Servings: persons

2 cups chocolate wafer crumbs
1/3 cup butter, melted
3 tablespoons sugar
2-1/2 cups fresh or frozen unsweetened raspberries, thawed
2/3 cup sugar
2 tablespoons cornstarch
2 teaspoons lemon juice
3 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
2 large egg whites
1 cup heavy whipping cream
2 to 3 tablespoons orange juice
1-1/2 cups fresh or frozen unsweetened raspberries, thawed

1
Combine the first three ingredients; press into bottom and 1-1/2 in. up sides of a greased 9-in. springform pan. Chill 1 hour or until firm.
2
In a blender, cover and process raspberries until pureed. Press through a sieve; discard seeds. Add water if necessary to measure 1 cup.
3
In a small saucepan, combine sugar and cornstarch. Stir in raspberry juice; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat; stir in lemon juice and set aside.
4
In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add egg whites; beat on low just until blended. Stir in cream.
5
Pour half into crust. Top with 3/4 cup raspberry sauce (cover and refrigerate remaining sauce). Carefully spoon remaining filling over sauce.
6
Bake at 375u00b0 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.
7
Refrigerate overnight. Add orange juice to chilled raspberry sauce; gently fold in raspberries. Spoon over cheesecake.

1934

kcal

Calories

130

Fat

169

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups chocolate wafer crumbs, 1/3 cup butter, melted, 3 tablespoons sugar, 2-1/2 cups fresh or frozen unsweetened raspberries, thawed, and more.

Yes, Raspberry Ribbon Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Ribbon Cheesecake

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