RASPBERRY RIBBON CHEESECAKE
Here's a mouthwatering dessert that's sure to impress family and friends. Not only does it taste wonderful with its chocolate cookie crust, rich creamy cheesecake and tangy raspberry center and topping...it also looks lovely!-Peggy Frazier, Indianapolis, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 286 calories, Fat 16g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 174mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 3g fiber), Protein 3g protein.
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tulasa Adhikari
[email protected]This cheesecake is a bit pricey, but it's worth it for a special occasion.
troy bellile
[email protected]I had some trouble getting the cheesecake out of the pan, but it was worth the effort. It was so good!
mahbub chy
[email protected]The crust was a little too crumbly, but the cheesecake itself was delicious.
Joylekam Ibiang
[email protected]This cheesecake was a little too sweet for my taste, but it was still good.
Tweet ywy Uwwywy
[email protected]I'm not a huge fan of cheesecake, but I really enjoyed this one. The raspberry swirl was a nice touch.
Oliver-Jay James
[email protected]I made this cheesecake for my husband's birthday and he loved it! He said it was the best cheesecake he's ever had.
Owas Osayande
[email protected]This cheesecake is a little time-consuming to make, but it's worth it. It's the perfect dessert for a special occasion.
Patrel Jones
[email protected]I love that this recipe uses fresh raspberries. It really makes a difference in the taste.
Danish Toofan
[email protected]The raspberry swirl adds a beautiful pop of color and flavor to this classic cheesecake.
Nalubega Shifrah
[email protected]This cheesecake is so easy to make and it tastes like it came from a bakery. I will definitely be making it again.
Muhammad Ayan
[email protected]I've made this cheesecake several times and it always turns out amazing. It's my go-to recipe for special occasions.
Uzzol Hossan
[email protected]This raspberry ribbon cheesecake was a hit at my party! The flavors were perfectly balanced and the texture was creamy and smooth.