Ingredients Jump to Instructions ↓

  1. 2 cups chocolate wafer crumbs

  2. 1/3 cup butter, melted

  3. 3 tablespoons sugar RASPBERRY SAUCE:

  4. 2-1/2 cups fresh or frozen unsweetened raspberries, thawed

  5. 2/3 cup sugar

  6. 2 tablespoons cornstarch

  7. 2 teaspoons lemon juice FILLING/TOPPING:

  8. 3 packages (8 ounces each ) cream cheese, softened

  9. 1/2 cup sugar

  10. 2 tablespoons all-purpose flour

  11. 1 teaspoon vanilla extract

  12. 2 egg whites

  13. 1 cup heavy whipping cream

  14. 2 to 3 tablespoons orange juice

  15. 1-1/2 cups fresh or frozen unsweetened raspberries, thawed

Instructions Jump to Ingredients ↑

  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. In a blender, cover and process raspberries until pureed. Press through a sieve; discard seeds. Add water if necessary to measure 1 cup. 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. 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. Pour half into crust. Top with 3/4 cup raspberry sauce (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. Yield: 12-16 servings.


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