Raspberry Cheesecake

While Anya was here (yes I know, pictures coming soon!), we made some eclairs and this lovely little cheesecake. And wow was it good... thanks to the Better Homes and Gardens cookbook. We both almost fainted when we took our first bites. Yeah... just. that. good.

Raspberry Cheesecake

2 c. chocolate wafer crumbs

1/3 c. butter, melted

3 Tbsp. sugar

3 c. fresh or frozen raspberries, thawed (1 cup reserved for garnish)

2/3 c. sugar

2 Tbsp. cornstarch

2 tsp. lemon juice

3 8-oz. packages cream cheese, softened

1/2 c. sugar

2 Tbsp. flour

1 tsp. vanilla

2 egg whites

1 c. heavy cream

2 Tbsp. raspberry liqueur or orange juice

1. Crust: stir together chocolate crumbs, butter, and sugar. Press onto the bottom and 1 inch up the side of an ungreased 8- or 9-inch springform pan. Chill.

2. Raspberry sauce for filling: Blend 2 1/2 cups raspberries in a blender until smooth; add water to bring the volume to 1 cup. Stir together sugar and cornstarch in a small saucepan; stir in blended raspberries. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 more minutes. Stir in lemon juice. Pour out 3/4 c. sauce and cool slightly; reserve and chill the rest for garnish.

3. Cheesecake: Combine cream cheese, sugar, flour, vanilla; beat until fluffy. Add egg whites and beat on low just until combined. Stir in heavy cream.

4. Assembly: Pour half the cheesecake mixture into the crust. Pour the 3/4 c. raspberry sauce over the cheesecake, and cover with the rest of the cheesecake mixture. Place in a shallow baking pan to catch drips and bake at 375 degrees for 35-40 minutes or until center is almost set. Cool in the springform pan on a wire rack for 15 minutes. Loosen sides of pan and cool 30 minutes more. Remove sides of pan; cool 1 hour. Chill at least 4 hours. Serve with remaining raspberry sauce mixed with the liqueur and whole raspberries.