Description Edit

Contributed by Catsrecipes Y-Group

Ingredients Edit

Directions Edit

  1. Combine the first three ingredients, press into bottom and 1½ inches up sides of a greased 9 inch spring form pan.
  2. Chill 1 hour or until firm.
  3. Puree raspberries in a blender or food processor.
  4. Press through a sieve, discard seeds.
  5. Add water if necessary to measure 1 cup.
  6. In a saucepan, combine sugar and cornstarch.
  7. Stir in raspberry juice, bring to a boil.
  8. Boil 2 minutes, stirring constantly.
  9. Remove from heat, stir in lemon juice and set aside.
  10. In a mixing bowl, beat cream cheese, sugar, flour and vanilla until fluffy.
  11. Add egg whites, beat on low just until blended.
  12. Stir in cream.
  13. Pour half into crust.
  14. Top with ¾ cup raspberry sauce (cover and refrigerate remaining sauce).
  15. Carefully spoon remaining filling over sauce.
  16. Bake at 375°F for 35-40 minutes or until center is nearly set.
  17. Remove from oven, immediately run a knife around pan to loosen crust.
  18. Cool on wire rack 1 hour then refrigerate overnight.
  19. Add orange juice to chilled raspberry sauce, gently fold in raspberries.
  20. Spoon over cheesecake.
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