I have so much to do and people to see, yet I’m running out of time. I’m moving July 3 and starting work July 12. That means I have to use up all the perishable food my parents won’t use. That includes the freshly picked black raspberries from Sunday. What better way to use up stale Oreo cookies, black raspberries, half a lemon, and heavy whipping cream than cheesecake? I’ve made a lot of cheesecake in the past – Strawberry and White Chocolate Chip, Smores, Caramel Chocolate Chip, Pumpkin Chocolate Chip, even a plain one. This black raspberry cheesecake was probably one of the best ones I’ve made. It is a little messy with the sauce. It will stain everything, so make sure you clean up any spills before they dry.

Black Raspberry Ribbon Cheesecake

2 cups chocolate cookie crumbs
1/3 cup butter, melted
3 Tbsp sugar

2 1/2 cups fresh berries
2 tsp lemon juice
2/3 cup sugar
2 Tbsp cornstarch

24 oz cream cheese, softened
1/2 cup sugar
2 Tbsp flour
1 tsp vanilla
2 egg whites
1 cup heavy whipping cream

1. Combine crust ingredients and press into bottom and up sides of greased 9 inch springform pan. Chill 1 hr or until firm.

2. Preheat oven to 375F. Puree berries in a blender. Press through strainer if desired to remove seeds. In saucepan, combine sugar, cornstarch, and raspberry puree. Bring to a boil and boil 2 minutes, stirring constantly. Remove from heat, stir in lemon juice, and set aside.

3. In large bowl, beat cream cheese, sugar, flour, and vanilla until fluffy. Add egg whites, beat until just blended. Stir in cream. Pour half into crust. Top with 3/4 cup raspberry sauce (refrigerate remaining sauce to pour on top later or use for ice cream, waffles, etc). Carefully spoon remaining filling over sauce. Bake 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 for 1 hr. Refrigerate overnight.

Source: Triple B Farms