Vanilla Raspberry Cheesecake - Revision history

Jennifer at 00:16, 31 January 2012

2012-01-31T00:16:33Z

← Older revision		Revision as of 00:16, 31 January 2012
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	[[Image:Vanilla_raspberry_cheesecake.JPG\|right\|]]		[[Image:Vanilla_raspberry_cheesecake.JPG\|300px\|thumb\|right]]

	*1 1/2 cups graham cracker crumbs		*1 1/2 cups graham cracker crumbs

Jennifer at 00:15, 23 May 2008

2008-05-23T00:15:59Z

← Older revision		Revision as of 00:15, 23 May 2008
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	Refrigerate 4 hours or overnight.		Refrigerate 4 hours or overnight.

			[[category:Desserts]]

Jirah at 22:28, 26 April 2008

2008-04-26T22:28:50Z

← Older revision		Revision as of 22:28, 26 April 2008
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	*2 Tbsp. sugar		*2 Tbsp. sugar
	*1/2 tsp. ground ginger		*1/2 tsp. ground ginger
	*4 pkg. (8 oz ''each'')cream cheese, softened		*4 pkg. (8 oz ''each'') cream cheese, softened
	*1 cup sugar		*1 cup sugar
	*2 Tbsp. flour		*2 Tbsp. flour

Jennifer at 00:08, 23 November 2007

2007-11-23T00:08:46Z

← Older revision		Revision as of 00:08, 23 November 2007
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	[[Image:Vanilla_raspberry_cheesecake.JPG]]		[[Image:Vanilla_raspberry_cheesecake.JPG\|right\|]]

	*1 1/2 cups graham cracker crumbs		*1 1/2 cups graham cracker crumbs

Jennifer at 17:26, 22 November 2007

2007-11-22T17:26:08Z

← Older revision		Revision as of 17:26, 22 November 2007
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			[[Image:Vanilla_raspberry_cheesecake.JPG]]

	*1 1/2 cups graham cracker crumbs		*1 1/2 cups graham cracker crumbs
	*1/3 cup butter melted		*1/3 cup butter melted

Jennifer at 17:23, 22 November 2007

2007-11-22T17:23:17Z

← Older revision		Revision as of 17:23, 22 November 2007
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	Beat cream cheese and 1 cup sugar in large bowl with electric mixer on medium speed until well blended. Add flour and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust. Gently drop small spoonfuls of preserves over batter. Cut through batter several times with knife for marble effect.		Beat cream cheese and 1 cup sugar in large bowl with electric mixer on medium speed until well blended. Add flour and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust. Gently drop small spoonfuls of preserves over batter. Cut through batter several times with knife for marble effect.

	Bake in preheated ~~350 degree~~ oven 40 to 45 minutes or until center is almost set. Cool completely on wire rack.		Bake in preheated 350°F oven 40 to 45 minutes or until center is almost set. Cool completely on wire rack.

	Refrigerate 4 hours or overnight.		Refrigerate 4 hours or overnight.

Jennifer: New page: 1 1/2 cups graham cracker crumbs 1/3 cup butter melted 2 Tbsp. sugar 1/2 tsp. ground ginger 4 pkg. (8 oz ''each'')cream cheese, softened 1 cup sugar 2 Tbsp. flour 1 Tbsp. vanilla *...

2007-11-22T17:20:21Z

New page: *1 1/2 cups graham cracker crumbs *1/3 cup butter melted *2 Tbsp. sugar *1/2 tsp. ground ginger *4 pkg. (8 oz ''each'')cream cheese, softened *1 cup sugar *2 Tbsp. flour *1 Tbsp. vanilla *...

New page

*1 1/2 cups graham cracker crumbs
*1/3 cup butter melted
*2 Tbsp. sugar
*1/2 tsp. ground ginger
*4 pkg. (8 oz ''each'')cream cheese, softened
*1 cup sugar
*2 Tbsp. flour
*1 Tbsp. vanilla
*4 eggs
*1/4 cup seedless raspberry preserves, stirred to soften

Mix crumbs, butter, 2 tablespoons sugar, and ginger. Press firmly onto bottom of foil-lined 13x9 baking pan.

Beat cream cheese and 1 cup sugar in large bowl with electric mixer on medium speed until well blended. Add flour and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust. Gently drop small spoonfuls of preserves over batter. Cut through batter several times with knife for marble effect.

Bake in preheated 350 degree oven 40 to 45 minutes or until center is almost set. Cool completely on wire rack.

Refrigerate 4 hours or overnight.