While I love to bake, I prefer to cook. So when I have friends coming over for dinner I generally exert the majority of my effort on the main part of the meal and choose recipes for dessert based on their easiness to deliciousness ratio.
I have had this recipe in my arsenal for almost 20 years and while it is simple, it still manages to taste delicious and be a crowd pleaser. The original recipe calls for Oreo Cookie Pie Shells but fear not, if you can not find them pre-made you can always pick up the bread crumbs and follow the directions on the back for the crust.
Ontario Raspberry Cheesecake
2 Oreo Cookie Pie Shells
1 egg, separated
1 cup whipping cream
8 oz soft cream cheese
2/3 cup icing sugar
2/3 cup concentrated Ontario raspberry juice. (I used 3 cups Ontario raspberries I froze after picking them in the summer)
1 tsp lemon juice
Assemble all ingredients before beginning.
In a small saucepan over low heat slowly warm 3 cups of frozen raspberries until mashed and slightly liquidy. Using a fine mesh sieve, place approximately 1.5 cups in the sieve and squeeze out 2/3 cups of concentrated raspberry juice and set aside. Keep remaining 1.5 cups of softened raspberries in pot for later use.
In a small bowl, beat the egg white until stiff and then set aside. In a separate bowl beat 1 cup of whipping cream and set aside.
In a medium sized bowl, beat the soft cream cheese and gradually add in the icing sugar until smooth. Once fully incorporated, beat in the egg yolk, the raspberry juice and the lemon juice.
Fold whipped cream into the cheese mixture, then fold in egg whites. Once fully mixed, pour mixture into pie crusts and freeze until firm (approximately 3-4 hours).
Just before serving, warm up remaining crushed raspberries, adding 1/4 cup of sugar and 3 tbsp maple syrup and warm. Pour over slices of cheesecake and serve.