How to make it

  • Preheat oven to 375.
  • Combine the first three ingredients; press into bottom and 1 1/2-inch up sides of a greased 9-inch spring form pan. Chill 1 hour or until firm.
  • In a blender, cover and process raspberries until pureed. Press through a sieve; discard seeds. Add water if necessary to measure 1 cup
  • In a small saucepan, combine sugar and cornstarch. Stir in raspberry juice; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat; stir in lemon juice and set aside.
  • In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. 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 over sauce.
  • Bake at 375 for 35 – 40 minutes or until center is nearly set. Remove from oven; immediately run a knife around pan to loosen crust. Cool on a wire rack 1 hour.
  • Refrigerate overnight. Add orange juice to chilled raspberry sauce; gently fold in raspberries. Spoon over cheesecake. Yield: 12 servings.
  • Diabetic Friendly
  • Nutritional Values: Serving size: 1 piece, Calories per serving: 249, Fat: 10g, Cholesterol: 38mg, Sodium: 161mg, Carbohydrate: 27g
  • Note: I have modified the original recipe for Diabetics and Dieters.
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    " It was excellent "
    snowcat17 ate it and said...
    yummy.. HIGH FIVE FORKS!!!
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    " It was excellent "
    hungrybear ate it and said...
    Very goody
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    " It was excellent "
    minitindel ate it and said...
    Mmmmmm thats beautiful ed

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    " It was excellent "
    cuzpat ate it and said...
    Yummy!! high 5!
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