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Raspberry Cheesecake

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories : Desserts

Amount Measure Ingredient -- Preparation Method

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1/4 pound butter

1 teaspoon cinnamon

1 pound graham crackers -- crushed

1/2 cup sugar

1 1/2 pounds cream cheese

1 cup sugar

4 eggs

1 teaspoon vanilla

2 tablespoons sugar

1 cup sour cream

1/2 teaspoon vanilla

Raspberry Glaze:

1 10oz. pkg frozen raspberries

2 tablespoons sugar

1 tablespoon cornstarch

Melt 1/4 pound butter and add cinnamon, cracker crumbs and 1/2 cup sugar. Mix

thoroughly and line sides and bottom of 9-inch springform pan or pie pan.

Mix cream cheese (1 1/2 lbs.) with electric mixer until creamy. In separate

bowl, beat 4 egg, and add 1 cup sugar and 1 teaspoon vanilla. Add this to

cream cheese and beat until light. Pour into prepared pan or mold and bake at

375 degrees for 45-60 minutes or until firm. Remove and cool.

Mix 2 tablespoons sugar, 1 cup sour cream and 1/2 teaspoon vanilla, and spread

on top of cheese cake. Return to 475 degree oven for 5 minutes. Cool and

refrigerate for 24 hours.

Raspberry Glaze: Cook raspberries, sugar, and cornstarch until thickened.

Cool and spread on top of cake.

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RASPBERRY RIBBON CHEESECAKE

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories : Cheesecakes

Amount Measure Ingredient -- Preparation Method

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2 c Chocolate wafer crumbs

1/3 c Butter or margarine --

Melted

3 tb Sugar

Raspberry Sauce:

2 1/2 c Fresh or frozen unsweetened

Raspberries --

Thawed

2/3 c Sugar

2 tb Cornstarch

2 ts Lemon juice

Filling/Topping:

3 8 oz pkgs cream cheese

-softened

1/2 c Sugar

2 tb All-purpose flour

1 t Vanilla extract

2 Egg whites

1 c Whipping cream

2 tb Orange juice

1 1/2 c Fresh or frozen unsweetened

Raspberries --

Thawed

Combine the first three ingredients; press into bottom

and 1 1/2 in. up the sides of a greased 9-in.

springform 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 chese, sugar, flour and

vanilla until fluffy. Add egg whites; beat on low

just until blended. Stir in cream. Pour half into

crust. Top with 3/4 c raspberry suace (cover and

refrigerate remaining sauce). Carefully spoon

remaining filling 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 wire rack 1 hour. Refrigerate

overnight. Add orange juice to chilled raspberry

sauce; gently fold in raspberries. Spoon over cheesecake.

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Chilled Raspberry Cheesecake

Serving Size : 10 Preparation Time :0:00

Categories : Cakes Desserts

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups vanilla wafer crumbs (about 45 wafers) -- crushed

1/3 cup Hershey's® cocoa

1/3 cup powdered sugar

1/3 cup butter -- melted

1 10 oz pkg frozen raspberries -- thawed

1 envelope unflavored gelatin

1/2 cup cold water

1/2 cup boiling water

2 8 oz pkgs cream cheese -- softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

3 tablespoons seedless red raspberry preserves

chocolate whipped cream

(recipe follows)

Heat oven to 350. In medium bowl, stir together crumbs, cocoa and powdered

sugar; stir in melted buttter, mixing thoroughly. Press mixture onto bottom

and 1 1/2 inches up side of 9-inch springform pan. Bake 10 minutes; cool

completely. Puree and strain raspberries; set aside. In small bowl,

sprinkle gelatin over cold water; let stand several minutes to soften. Add

boiling water; stir until gelatin dissolves completely and mixture is clear.

In large mixer bowl, beat cream cheese, granulated sugar and vanilla until

smooth. Gradually add raspberry puree and gelatin, mixing thoroughly; pour

into prepared crust. Refrigerate several hours or overnight. With narrow

knife, loosen cake from side of pan; remove side of pan. Spread raspberry

preserves over top. Garnish with chocolate whipped cream. Cover;

refrigerate leftovers.

Chocolate Whipped Cream:

In small mixer bowl, stir together 1/2 cup powdered sugar and 1/4 cup

Hershey's Cocoa. Add 1 cup cold whipping cream and 1 teaspoon vanilla

extract; beat until stiff.

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All the recipes above and many others will find on this page

http://retete-culinare-diverse.ro/en/search.php?ke...

I don't know a recipe but yum I had one today also and it was amazing! It's like a sugar cookie with chunks of cheesecake and raspberry but was very soft and yummy like all of their cookies are. I would try a regular sugar cookie recipe but mix in a box of cheesecake instant pudding mix and some frozen raspberries that might be good.

1 Chocolate or Regular Graham Cracker Crust (6oz)

Filling:

1 pkg.(8oz) cream cheese softened

1 can 14 oz sweetened condensed milk

1 egg

3 Tbsp. plus 1 tsp. lemon juice

1/2 cup raspberry preserves

Beat cream cheese until fluffy. Beat in condensed milk until smooth. Add egg and 3 Tbsp. lemon juice, mix well.

Pour the batter into the crust. Combine 1 tsp lemon juice with preserves in a microwaveable bowl. Heat for a few seconds stir in lemon juice. Heat again to make soft spoonable consistency. Drop by spoonfuls onto cheesecake. Using a knife , swirl preserves into a decorative pattern. Bake at 300 degrees for 55 minutes. Cool. Refrigerate leftovers.

This is a family favorite

Take 2 8oz cream cheese, mix with half cup of sugar, half tspoon of vanilla.Mix well. Add 2 eggs. mix well.Pour into prepared graham cracker crust.Bake at 350 for 40 minutes. Cool 3 hours. Use a raspberry pie filling for topping. Cream cheese and eggs work best at room temp.

I would just substute. I do that all the time with berries. Just make sure if their frozen to drain. Otherwise, just do it.

http://www.bbcgoodfood.com/recipes/3842/baked-rasp...

On the same website try this url....its awesome..