** CRUST

See Blackberry Coffee Cake* Add 1/4 cup chopped dates & 1/4 cup chopped walnut to beaten mixture. Continue beating until well mixed.

** CRUST

-FILLING – 32 oz Cream cheese, softened 1 3/4 c Sugar 1 tb All-purpose flour 3 tb Raspberry liqueur 2 ts Finely shredded orange peel 1 ts Vanilla 4 lg Eggs 1 1/2 c Raspberries RASPBERRY SAUCE 12 oz Raspberries (Thawed) 1/2 c Sugar 1 tb Lemon juice 1 tb Raspberry liqueur Prepare Zwieback Crust. […]

Bake crust in bottom of springform pan 8-10 minutes at 350. Cool crust and grease sides of pan. Preheat oven to 450. Melt chocolate over low heat. Remove from heat and cool slightly. Cream cheese and sugar together until light and fluffy. Beat in eggs and flour. Dissolve coffee in 2 tablespoons hot water. Add […]

Heat oven to 350. Grease & flour jelly roll pan, 15 1/2x 10 1/2x 1″. Prepare Cream Cheese Filling; reserve. Measure out 1/2 cup of the dry cake mix; reserve. Beat eggs slightly with fork in medium bowl. Stir in sour cream. Mix in remaining cake mix (batter will be thick & slightly lumpy). Spread […]

Line an 8 inch springforn pan with a graham cracker crust. Chill slightly. Cream together, cream cheese and sugar. Beat in eggs one at a time. Add vanilla, orange and lemon rinds. Fold in stiffly beaten egg whites. Pour into crust. Bake in a preheated oven at 230F. for 2 hours and 40 minutes

To make crust, combine ingredients and pat and spread over bottom and up sides of a 9″ springform pan. Chill for 30 minutes. To make filling, preheat oven to 350 degrees. Beat eggs and sugar until fluffy. Beat in cream cheese, then add Amaretto, Cointreau, orange juice and vanilla. Beat until well blended. Pour into […]

Beat cream cheese; sugar and flour in large bowl with heavy duty mixer until very smooth. Beat in eggs; one at a time; only until blended. Stir in milk; then white chocolate; by hand. Grease sides of prepared pan and pour in half of cheesecake mixer. Sprinkle with half of rasberries. Repeat with remaining cheesecake […]