Ingredients for Raspberry Ribbon Cheesecake
- Chocolate Wafer Crumbs
- 6 tablespoons (3 ounces) melted unsalted butter
- ¼ cup granulated sugar (for crust), 1 ½ cups granulated sugar (for filling), ¼ cup granulated sugar (for sauce)
- Unsweetened Raspberries
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 3 (8-ounce) packages cream cheese
- All Purpose Flour
- 1 teaspoon vanilla extract
- 4 large egg whites
- 1 cup heavy whipping cream
- 2 tablespoons orange juice (for topping)
- 2 ½ cups fresh raspberries
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How to Make Raspberry Ribbon Cheesecake
- **Make the crust:** In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until well combined. Press the mixture into the bottom and 1 ½ inches up the sides of a greased 9-inch springform pan. Chill for at least one hour, or until firm.
- **Prepare the raspberry sauce:** Puree 2 ½ cups fresh raspberries in a blender until smooth. Press the puree through a fine-mesh sieve to remove seeds. Add water, 1 tablespoon at a time, if needed, to reach 1 cup of pureed raspberries.
- **Cook the raspberry sauce:** In a small saucepan, whisk together ¼ cup granulated sugar and 2 tablespoons cornstarch. Stir in the raspberry puree. Bring to a boil over medium heat, stirring constantly. Boil for 2 minutes, or until thickened. Remove from heat and stir in 1 tablespoon lemon juice. Set aside to cool.
- **Make the cheesecake filling:** In a large bowl, beat 3 (8-ounce) packages cream cheese with 1 ½ cups granulated sugar and ⅓ cup all-purpose flour until smooth and creamy. Beat in 1 teaspoon vanilla extract. Add 4 large egg whites one at a time, beating on low speed after each addition just until combined. Gently fold in 1 cup heavy whipping cream.
- **Assemble and bake:** Pour half of the cream cheese mixture into the chilled crust. Spread ¾ cup of the cooled raspberry sauce over the cream cheese layer. Pour the remaining cream cheese mixture over the raspberry sauce. Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until the center is almost set. Do not overbake.
- **Cool and chill:** Let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Run a thin knife around the edges of the pan to loosen the crust. Cool completely on a wire rack for at least 1 hour before refrigerating for at least 8 hours, or preferably overnight.
- **Make the topping (optional):** Gently fold ½ cup fresh raspberries into the remaining cooled raspberry sauce. Add 2 tablespoons orange juice. Spoon the topping over the chilled cheesecake before serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
111g
Fat
94g
Carbs
12g
