Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups chocolate wafer crumbs
- ⅓ cup butter or margarine, melted
- 3 tablespoons sugar
- 2½ cups fresh or frozen unsweetened raspberries, thawed
- ⅔ cup sugar
- 2 tablespoons cornstarch
- 2 teaspoons lemon juice
- 24 ounces softened cream cheese
- ½ cup sugar
- 2 tablespoons all purpose flour
- 1 teaspoon vanilla extract
- 2 egg whites
- 1 cup whipping cream
- 2 to 3 tablespoons orange juice
- 1½ cups fresh or frozen unsweetened raspberries, thawed
Directions
Combine the first three ingredients, press into bottom and 1½ inches up sides of a greased 9 inch spring form pan.
Chill 1 hour or until firm.
Puree raspberries in a blender or food processor.
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 blended.
Stir in cream.
Pour half into crust.
Top with ¾ cup raspberry sauce (cover and refrigerate remaining sauce).
Carefully spoon remaining filling over sauce.
Bake at 375°F 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 then refrigerate overnight.
Add orange juice to chilled raspberry sauce, gently fold in raspberries.
Spoon over cheesecake.
Category:Cathy's Recipes
Category:Cheesecake Recipes
Category:Raspberry Recipes
Category:Cream cheese Recipes
Category:Egg white Recipes
Category:Heavy cream Recipes