292 raspberry vanilla cheesecake Recipes

frozen raspberries, unsweetened,thawed, cream cheese, softened, almond extract, vanilla ice cream, softened, cream soda

cream cheese, softened, powdered sugar, raspberry jam, flour, baking powder, salt, egg, milk, brown sugar, butter, melted, lemon , zest of, vanilla

fresh raspberries ., x eggs ., sugar, pkt cream cheese ., butter ., vanilla ., baking powder ., plain flour ., salt .

butter (softened ), sugar, egg yolk, vanilla, all-purpose flour, cream cheese (softened ), egg, sugar, seedless raspberry preserves, sliced almonds, toasted

milk, vanilla extract, white sugar, cinnamon, eggs, beaten, raspberry puree, cream cheese, softened, french bread , cut into 1 inch slices, butter, sugar for dusting, nutmeg, for topping

chocolate wafer cookies, unsalted butter, melted, frozen raspberries, thawed, sugar, cream cheese, room temperature, eggs plus 2 large yolks, all-purpose flour, vanilla extract, white chocolate, melted and cooled

vanilla wafers, crushed, butter, melted, equal sugar substitute, low-fat cream cheese, softened, equal sugar substitute, eggs, egg whites, cornstarch, reduced-fat sour cream, vanilla, strawberries, sliced or 1 pint raspberries or 1 pint blueberries (optional)

graham cracker crumbs, melted butter or margarine, eggs, separated, egg white, cream of tartar, sugar, cornstarch, nonfat yogurt cheese, grated lemon peel, vanilla, currant jelly, raspberries, rinsed and drained dry

graham crackers, crushed, sugar, unsweetened cocoa powder, salt, butter, melted, cheesecake, cream cheese, softened, sugar, lemon juice, flour, eggs, vanilla, sour cream, raspberry ganache, milk chocolate, heavy cream, raspberry jam

chocolate wafers or 1 cup graham cracker, crumbs, sugar, melted unsalted butter or 3 tbsp melted unsalted margarine, cream cheese, softened, sugar, vanilla extract, eggs, seedless raspberry preserves (more if needed), chambord raspberry liquor, fresh raspberry, sugar , for dusting the top of cheesecake

cream cheese, softened, sweetened condensed milk, egg, lemon juice (fresh or concentrated), vanilla extract, fresh raspberries, washed or 1 cup frozen raspberries, thawed, graham cracker crust , pie crust or, ready made chocolate cookie pie crust (we used the chocolate pie crust), fresh raspberry, garnish (optional), fresh mint sprig, garnish (optional), semi-sweet chocolate baking squares, whipping cream

butter or 3/4 cup margarine, sugar, egg yolk, vanilla, all-purpose flour, cream cheese, softened, egg, sugar, seedless raspberry preserves, sliced almonds, toasted

prepared graham cracker crusts , 8-inch or neufchatel cheese or 1 (8 oz) package cream cheese, sugar, lemon juice, lemon peel, grated, vanilla, heavy whipping cream , whipped, sugar, cornstarch, water, raspberries, separated

graham cracker crumbs , from about 8 crackers, sugar, butter, melted, granulated sugar, instant clear jel (optional), cream cheese, at room temperature, vanilla extract (or vanilla bean crush from king arthur flour), eggs, raspberry jam, seedless preferred

vanilla wafer cookies, crushed, part-skim ricotta cheese, lemon low fat yogurt, sugar, fresh lemon juice, all-purpose flour, egg yolk, grated lemon zest, vanilla extract, salt, egg whites, cream of tartar, sugar, sliced strawberries , fresh blueberries (or a combination) or 2 cups fresh raspberries (or a combination)

vanilla wafers, butter, melted, cream cheese, softened, carton sour cream, sugar, vanilla, cool whip, wilderness brand pie filling , raspberry premium

vanilla wafer wafers, finely crushed (about 1-1/4 cups), margarine, melted, cream cheese, softened (fat free if desired), splenda sugar substitute, thawed non-dairy whipped topping, mixed fresh berries (raspberries, blueberries, sliced strawberries), boiling water, lemon gelatin, ice cube

cheesecake factory s white chocolate raspberry truffle cheesecake, margarine, melted, raspberry preserves, water, x 8 oz package cream cheese, granulated sugar, sour cream, vanilla extract, eggs, white chocolate, chopped into chunks, white chocolate, shaved, cream, preheat oven to 475 degrees ., place a large pan or oven-safe skillet filled with about 1/2 of water into the oven while it preheats. this will be your water bath., combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. heat for 11/2 minutes on high in your microwave. stir until smooth. strain to remove the raspberry seeds (toss em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later., measure 11/2 cups chocolate cookie crumbs , or crush 20 oreo cookie wafers ( with the filling scraped out ) into a medium bowl. mix in 1/3 cup melted margarine. press the crumb into a 9 spring form pan that has been lined on the bottom and side with parchment paper. using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. put the crust in your freezer until the filling is done., use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. mix for a couple minutes or until the ingredients are smooth and creamy. be sure to scrape down the sides of the bowl. whisk the eggs in a medium bowl and then add them to the cream cheese mixture. blend the mixture just enough to integrate the eggs., crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. pour half of the cream cheese filling into the crust. drizzle the raspberry preserves over the entire surface of the filling. use a butter knife to swirl the raspberry into the cream cheese. just a couple passes is fine, you don tsp want to blend the raspberry and cream cheese together too much. pour the other half of the filling into the crust., carefully place the cheesecake into the water bath in the oven. bake for 12 minutes at 475of, then turn the oven down to 350of and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. remove the cheesecake from the oven to cool. when the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours., before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. to serve, slice the cheesecake into 12 equal portions. apply a pile of canned whipped cream to the top of each slice and serve.