Raspberry Cheesecake

 

Chocolate crust, creamy cheesecake, sweet yet tangy raspberry sauce . . . yum! These flavors and textures match together perfectly. This cheesecake recipe holds a special place in my life because it was the very first cheesecake that I ever made 15 years ago. Holy cow, 15 years ago! Has it really been that long? My very first Taste of Home magazine (mailed to me 15 years ago) introduced me to this delicious dessert and while I have made other cheesecakes since then it is definitely one of my favorites. Enjoy!

Raspberry Cheesecake
Crust:
2 cups chocolate wafer crumbs, crushed
1/3 cup butter, melted
3 tablespoons sugar

Raspberry Sauce:
1-1/2 cups fresh or frozen unsweetened raspberries, thawed
2/3 cup sugar
2 tablespoons cornstarch
2 teaspoons lemon juice

Filling/Topping:
3 packages (8 oz. each) cream cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
2 egg whites
1 cup whipping cream
2 to 3 tablespoons orange juice
1-1/2 cups fresh or frozen unsweetened raspberries, thawed

Combine the three ingredients for the crust; press into bottom and 1-1/2 inches up sides of a greased 9-inch springform pan. Chill one hour or until firm.


Puree raspberries in blender. Press through a sieve; discard seeds. Add water if necessary to measure 1 cup. In a saucepan, combine sugar and cornstarch. Stir in raspberry juice; bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat; stir in lemon juice and set aside.


In a mixing bowl, beat cream cheese, sugar, flour, and vanilla until fluffy. Add egg whites; beat on low just until fluffy. Add egg whites; beat on low just until blended. Stir in cream. Pour half of filling into crust. Top with 3/4 cup raspberry sauce (cover and refrigerate remaining sauce). Carefully spoon remaining filling over sauce.


Bake at 375 degrees 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.


Makes 12-16 servings