Raspberry Cheesecake – Cooking Aboard with Jill

Name: Raspberry Cheesecake – Cooking Aboard with Jill
Ingredients: 1 ½ cups graham cracker crumbs; ¼ cup powdered or confectioners’ sugar; ½ teaspoon cinnamon; ½ teaspoon nutmeg (I prefer to grate fresh); 1/3 cup melted butter; 1/8 teaspoon salt; 2 cups cream cheese (2 packages), room temperature; 2 large eggs, room temperature; 2/3 cup sugar (I prefer turbinado); 1 teaspoon grand marnier or vanilla; 5 cups of fresh raspberries (or one 12-ounce bag, frozen and thawed), and save a few for garnish; 1-2 tablespoons sugar, to taste; 1-2 tablespoons water; 1-2 tablespoons cornstarch; 1 tablespoon vanilla

cookingaboardwithjill.com

I have been making cheesecake for years and never found a keeper recipe until now. One major problem with some cheesecake recipes is that it’s easy to over cook them and when cooled, cracks develop...

View Original

Share this recipe:

Ingredients

1 ½ cups graham cracker crumbs
¼ cup powdered or confectioners’ sugar
½ teaspoon cinnamon
½ teaspoon nutmeg (I prefer to grate fresh)
1/3 cup melted butter
1/8 teaspoon salt
2 cups cream cheese (2 packages), room temperature
2 large eggs, room temperature
2/3 cup sugar (I prefer turbinado)
1 teaspoon grand marnier or vanilla
5 cups of fresh raspberries (or one 12-ounce bag, frozen and thawed), and save a few for garnish
1-2 tablespoons sugar, to taste
1-2 tablespoons water
1-2 tablespoons cornstarch
1 tablespoon vanilla