ArisshaSofea
20-11-07, 05:02 PM
INGREDIENTS
1 1/2 Cups Graham Craker Crumbs
1/3 cup butter, melted
2 tablespoons sugar
4 packages (8ounces each) cream cheese, softened ( i love to used Philadephia brand)
1 cup sugar
2 tablespoons flour
1 tablespoons vanilla
4 eggs
1/4 cup raspberry preserves, stirred to soften
DIRECTIONS
Preheat oven to 350F. Mix graham cracker crumbs, better and 2 tablespoons sugar. Press firmly onto bottom of foil lined 13x9inch baking pan. Refrigerate until ready to use.
Beat cream cheese and 1 cup sugar in large bowl with 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 spoonfull of preserves over batter. Cut throught batter several times with knife/satay stick for marble effect.
Bake for 40-45minutes or until center is almost set. Cool completely on wire rack.
Refrigerate 4 hrs or overnight. Lift out of pan onto cutting board. Cut into bars. Garnish as desired. Store leftover bars in refrigerator.
P/S: You don't need a springform pan to prepare this cheesecake receipe. Instead you can bake it in a 13x9inch pan and cut it into bars.
1 1/2 Cups Graham Craker Crumbs
1/3 cup butter, melted
2 tablespoons sugar
4 packages (8ounces each) cream cheese, softened ( i love to used Philadephia brand)
1 cup sugar
2 tablespoons flour
1 tablespoons vanilla
4 eggs
1/4 cup raspberry preserves, stirred to soften
DIRECTIONS
Preheat oven to 350F. Mix graham cracker crumbs, better and 2 tablespoons sugar. Press firmly onto bottom of foil lined 13x9inch baking pan. Refrigerate until ready to use.
Beat cream cheese and 1 cup sugar in large bowl with 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 spoonfull of preserves over batter. Cut throught batter several times with knife/satay stick for marble effect.
Bake for 40-45minutes or until center is almost set. Cool completely on wire rack.
Refrigerate 4 hrs or overnight. Lift out of pan onto cutting board. Cut into bars. Garnish as desired. Store leftover bars in refrigerator.
P/S: You don't need a springform pan to prepare this cheesecake receipe. Instead you can bake it in a 13x9inch pan and cut it into bars.