Tag: Cake

Cheesecake topped with Raspberry

Raspberry Cheesecake Recipe

This is a delicious Raspberry Cheesecake Recipe. Note that this recipe is for a cheesecake with raspberry topping, you can use any topping you’d like. A perfect recipe to make over the weekend and a yummy dessert to enjoy all week long! If you enjoy cheesecake, you’ll love this recipe. Topped with Raspberries, this cheesecake will become your new favorite cheesecake recipe!

Raspberry Cheesecake Recipe
Recipe type: Dessert
  • For the crust:
  • 1½ cups graham cracker crumbs (10 crackers)
  • 1 tablespoon sugar
  • 6 tablespoons (3/4 stick) unsalted butter, melted
  • For the filling:
  • 1 tablespoon grated lemon zest (2 lemons)
  • 1½ teaspoons pure vanilla extract
  • 2½ pounds cream cheese, at room temperature
  • 2 extra-large egg yolks, at room temperature
  • ¼ cup sour cream
  • 1½ cups sugar
  • 5 whole extra-large eggs, at room temperature
  • For the topping:
  • 1 cup red jelly (not jam), such as currant, raspberry, or strawberry
  • 3 half-pints fresh raspberries
  1. Preheat the oven to 350 degrees F.
  2. Crust: Combine sugar, graham crackers and melted butter until it is moist. Pour mixture into a 9 inch springform pan. Press the crumbs into the bottom of the pan and up the sides of the pan about 1 inch, with your hands. Bake in the oven for 8 minutes and cool to room temperature.
  3. Bring oven up to 450 degrees F.
  4. Filling: Get out your Stand Mixer and put your paddle attachment on it! Cream the cream cheese and sugar in the bowl of your Stand Mixer on medium-high speed until it's light and fluffy (Approx. 5 minutes). Reduce speed of your kitchen stand mixer to medium and add eggs and egg yolks - 2 at a time, mix well. Scrape down the bowl and beater as necessary. Turn your stand mixer to low and add sour cream, lemon zest and vanilla. Mix thoroughly and then pour into cooled crust.
  5. Bake in oven for 15 minutes. Turn the oven temp down to 225 degrees F and bank for another 1 hour and 15 minutes. Turn the oven off and open the door wide. (Cake will not be set in the center - don't fret!) Allow cake to rest in the oven with the door open for 30 minutes (Keep kids and pets away! It's HOT STUFF!) After the 30 minute rest period is over, take the cheesecake out of the oven and allow it to sit at room temperature until it is completely cooled (2 to 3 hours). Wrap cheesecake and refrigerate overnight.
  6. The next day, remove the springform pan by carefully running a hot knife around the outside of the cake (you can heat the knife under hot water, wipe dry with kitchen towel). Leave the cake on the bottom of the springform pan for serving.
  7. Topping: Melt the jelly in a small pan over low heat. Toss raspberries and warm jelly in a bowl and mix well. Arrange the berries on top of the cake and refrigerate until everyone has finished their veggies and you're ready to serve dessert!
  8. Tips & Tricks: Place springform pan on a sheet pan before putting in the oven to catch drips! Measure your sprinform pan. Some pans say 9 ½ inches but measure 9 inches.
  9. I hope you've enjoyed this Raspberry Cheesecake Recipe!

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White almond wedding cake recipe

A Wedding Cake You Can Make – Recipe

Today we have a wonderful, easy to make wedding cake recipe. Whether you’re trying to save yourself some money, you’re the mother of the bride and this is your gift to the lovely couple, or you’re just in the mood to make a delicious cake, this one is perfect. It’s easy to follow, and easy to complete.

Don’t be fooled, although this recipe is for a ‘wedding cake’, this can be used for all different occasions. There are variations to the recipe which can be found at the bottom of this page.

A Wedding Cake You Can Make - Recipe
Recipe type: Dessert
Serves: 40-50
  • 2 (18 ounce) boxes white cake mix (Betty Crocker or Pillsbury)
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1½ teaspoons salt
  • 2⅔ cups water
  • ¼ cup vegetable oil
  • 2 teaspoons real vanilla
  • 2 teaspoons almond extract
  • 2 cups sour cream
  • 8 large egg whites
  • What type of pan?
  • Using 2 inch pans, this recipe makes:
  • One 14" round and one 6" round
  • or One 16" round
  • or One 12" round and one 10" round
  • or One 12 X 18" sheet cake
  • or One 12" round and one 8" round and one 6" round
  • or Two 9" squares.
  • or 5 dozen cupcakes.
  • ½ of this recipe makes:
  • Two 7" rounds
  • or Two 6" rounds and 6 cupcakes
  1. First, place all the dry ingredients into a large mixer bowl and stir together using a wire whisk. Next, add the remaining ingredients and beat with your kitchen mixer on medium speed for 2 minutes. Now, pour into greased and floured cake pans, filling each pan until just over ½ full leaving room for the cake to rise. Lightly tap the cake pans on the counter to bring the air bubbles to the top.
  2. Bake in preheated 325 degrees F oven until cake tests done. Baking time will vary depending on the size and depth of the pan being used. Typically the cake box will give you a good jumping off point for estimating the time needed to bake the cake. Some people like to use Wilton Bake Even Strips - This ensures the cake top is level and eliminates the need for trimming the cake.
  3. Alternatively, you can substitute and use these methods below for various results.
  4. For chocolate cake: substitute 6 whole eggs for the egg whites and use chocolate mixes.
  5. For liqueur flavors: Substitute 1 cup of water for your alcohol choice. Champagne or Kahlua work nicely.
  6. For berry flavors: Thaw frozen berries reserving the juice. Substitute the berry juice for part of the water in the recipe. Stir in berries at the end.
  7. For lemon cake: Substitute 1 cup of water for lemon juice. Use 6 whole eggs rather than the egg whites. Stir in 1 tblsp of lemon zest. Use 1 tsp of lemon extract in place of the almond.
  8. For white chocolate: Melt and slightly cool 8 ounces of white baking chocolate. Use 6 whole eggs rather than the egg whites. Temper the chocolate by stirring in a small amount of the batter. Then, add the white chocolate to the entire batter and stir well. (Add a little more batter to the pans as this method does not bake as high as the original batter.)
  9. Frost or Fondant and decorate as desired.
  10. Makes 40-50 servings