Monday, May 25, 2009


Need a fork? Or maybe a shovel. This is one ginormous piece of cheesecake. And oh boy, was it good. The cheesecake, that is. Personally, I can do without a bunch of fru fru when it comes to cheesecake. But, I wanted to dress a slice up and make it all pretty for you. This one is topped with raspberry, whipped cream, and white chocolate. It’s also the first real grown-up cheesecake I think I’ve ever made. Yay me! (Anyone else, hear London Tipton in their head when they read that? If you didn’t, don’t worry, that means the Disney Channel hasn’t infiltrated your brain.)

The only other kind of cheesecake I’ve made are these itsy-bitsy mini ones. Take a look. You’ll love how easy they are.

Anyway, when it comes to cheesecake, this is how I like mine.


Plain. Jane. No whipped cream. No whole fruit. Ever. Just dense and delicious. But, on occasion, I don’t mind a little raspberry sauce to touch it. I actually don’t mind fruit flavors at all. I just won’t eat the actual fruit. For instance, on these itsy bitsy mini ones. The cherries had to go. Cherry sauce… fine. Cherries… trash can. I know. I’m weird like that.

But, not totally weird. I do like other cheesecake flavors, like Oreo, chocolate, of course, and just about every other combination from the Cheesecake Factory – as long as it’s served without whipped cream or whole fruit. But, I usually gravitate towards the classic… and then I hope someone else orders a different flavor so I can try it.

And now that I’ve had success, I may just have to do some more experimenting on my own. This was really so easy, I don’t know why I’ve been hesitant to try making one for so long.

Graham cracker crumbs

Start with the crust. Graham cracker crumbs, sugar and melted butter mixed together.

Graham cracker crust

Then press the mixture into the bottom and up the sides of a springform pan.

Cheesecake Filling

Cream cheese, eggs, sugar, sour cream, vanilla, flour, and lemon juice. Dump it in.

And in a little over an hour, voila…


… cheesecake!

Now, it wasn’t perfect. It did have a crack going through the middle. From what I understand, this can be a common annoyance. You can see a hint of it to the right in this photo. But, that’s ok. You can cover stuff up like that with a sauce, or chocolate, or caramel and nuts, or (gags) whipped cream. Or just go ahead and slice the cheesecake, avoiding any defect.

Raspberry jelly

For the raspberry sauce, I just used some jelly and heated it up until it was thin enough to spread on in a thin layer. Easy!

Here’s the entire recipe if you want to give it a go.


2.5 cups graham cracker crumbs
2 Tbsp sugar
1/2 cup butter, melted

4 (8oz.) packages cream cheese
1.5 cups sugar
3 Tbsp flour
5 eggs
1 cup sour cream
1 Tbsp vanilla
1 Tbsp lemon juice

raspberry jelly
fresh raspberries
1 cup heavy whipping cream + 2 Tbsp powdered sugar
white chocolate

  • Preheat oven to 325 degrees
  • Combine graham cracker crumbs and sugar.
  • Stir in melted butter until moistened.
  • Pour the mixture into a 9-inch springform pan (3 inches tall). Press the crumbs into the bottom and 1 inch up the sides of the pan.
  • Bake for about 10 minutes. Remove and cool to room temperature.
  • To make the cheesecake filling, cream the sugar, cream cheese and flour with an electric mixer on medium until light and fluffy.
  • On medium low, add eggs one at a time, mixing well with each addition.
  • On low, add sour cream, lemon juice and vanilla just until combined.
  • Bake for about 1 hour and 15 minutes at 325.
  • Make sure to take it out of the oven before the center looks done. It will be kind of wobbly and it will move in one piece. The center will look more shiny than the edges. That’s ok because it will continue to cook a little while it’s in the pan.
  • Remove from the oven and let cool completely to room temperature.
  • Hope that it doesn’t crack.
  • Go ahead and separate the cheesecake from the sides of the pan by running a knife around the edges. I also opened and reclosed the springform pan to help separate.
  • Chill in the refrigerator overnight. That’s right. It’s best to make this the day before because it needs plenty of time to chill and firm up.
  • Before serving: Heat up some raspberry jelly on low heat until the consistency is thin. Spread on top of the cheesecake. Refrigerate while you do the following.
  • Melt some white chocolate and put it in a ziploc bag or squeeze bottle. Draw abstract (see first photo) shapes on wax paper and let dry.
  • Pour some heavy whipping cream in a small chilled metal bowl. Add 2 Tbsp powdered sugar and beat the cream on high until it becomes firm and thick.
  • Remove the cheesecake from the refrigerator and spoon on whipped cream or use a decorating bag with a 1M tip to decorate.
  • Top with fresh raspberries and white chocolate decorations.


Now, before I let you go, I’m curious. How do you roll?
Plain Jane or Fancy Shmancy?

How do you roll?

Or somewhere in between?

Beth and Shae said...

I like fancy schmancy but I am with you on no whole fruit. Something about the texture ruins it for me.

May 25, 2009 05:47 PM
BentoForKidlet said...

Plain or with strawberry sauce. I don’t like too many things on my cheesecake or it doesn’t taste like cheesecake anymore. And then, what’s the point?

My son was watching Suite Life as I was reading this so I definately heard the London lol

May 25, 2009 05:54 PM
Avanika [YumsiliciousBakes] said...

Just like you, I love Plain Jane for myself, but if making for others of for a picture, the Fancy Shmancy almost becomes a necessity

May 25, 2009 05:59 PM
oneshotbeyond said...

that main photograph is UNFAIR!

May 25, 2009 06:04 PM
set free photography said...

Yes, I heard London Tipton’s voice! Yay me! and I will take cheesecake anyway it comes, plain or fancy, it’s all fabulous!
Thank you for the recipe!

May 25, 2009 06:13 PM
Lorena said...

I like mine somewhere in between. Take the Plain Jane and add a little strawberry sauce, but that’s all I need. Strawberry is definitely my favorite.

May 25, 2009 06:17 PM
Sarah said...

I roll in between.. I like my sauce and chocolate, but I don’t have to have it as decked out as you’ve got that piece… it does look good, though!

May 25, 2009 06:17 PM
Julie said...

Oh my gosh! You are sooooo evil!! Now I am totally craving cheesecake and these dang pregnancy cravings do not go away! This looks easy enough to make though, so maybe I will make some! YUM YUM YUM.

I like my cheesecake all ways, but I guess I could do without the whole fruit. Sauce and cream or just plain is fine with me!

May 25, 2009 06:18 PM
Smooshie said...

Fancy schmancy, the more chocolate the better. My weight watchers group would groan if they knew how much i love fancy cheesecake…

May 25, 2009 06:26 PM
Frank said...

To avoid the crack in the middle, you can bake it by placing the pan in a larger pan with about an inch of water in it. And make sure the oven door is closed for the entire baking time.
I learned that after having a marble cheesecake turn out looking like it was in an earthquake. :-)

May 25, 2009 06:27 PM
Maryanna said...

Plain jane is plenty for me. I’d rather have all of my calories in the heesecake. Forget all the toppings.

May 25, 2009 06:28 PM
Nerdessa N. said...

A woman after my own heart! Gotta love that plain-jane cheesecake. You wouldn’t believe the strange looks I get from waitresses when I ask for my dessert “just plain, no sauce and stuff” (on those rare date nights sans kids)!

May 25, 2009 06:28 PM
SPfork said...

Looks so yummy!!!
I like the fancy schmancy in terms of looks… but not to sure about the taste? ^^

I think I'll try this recipe<33

May 25, 2009 06:43 PM
Jessica said...

I love the look of your fancy one, but I’m not sure I could eat all that. I’d have to tone it down a little. Maybe with just the sauce. With just caramel is divine. You’ve inspired me to try my own little white chocolate designs to put on the brownies I’ll be making this weekend!

May 25, 2009 06:45 PM
Vicky said...

Fancy Schmancy – I’ve got an amazing recipe for Cheesecake that literally SLIDES down your throat…I LOVE CHEESECAKE!!Just no sweet stuff like chocolate or caramel, or stuff like that.

May 25, 2009 06:48 PM
Bindi said...

Looks divine. I like mine plain as well if it is a really good cheesecake. Only need the extras if it isn’t a nice cheesecake to start with. Haven’t found any good ones here in Vienna so far…

May 25, 2009 06:49 PM
The Cookie Girl said...

I roll both ways I suppose. depends on the cheesecake flavor I guess.
I would rather have chocolate cheesecake over plain or peanut butter cheesecake. Okay now I’m really hungry. :)

May 25, 2009 06:49 PM
Amanda said...

I like plain or with chocolate or fruit sauce. But just like you I don’t like the actual fruit and I do not like whipped cream!

May 25, 2009 06:50 PM
cv said...

plain jane, for sure. We like it with a LOT of crust too, and I push it all the way up the back if I can! Looks great – congrats on a successful first time out!

May 25, 2009 06:58 PM
Anonymous said...

plain jane…i’m with you. i love it all by itself. i don’t like the fruits on it either.

May 25, 2009 06:59 PM
Deb aka Sweetbiscuit said...

I love your blog and photos, but I also learned lots from the commenters who have experience baking cheesecakes, too! Thanks. p.s. I’m a plain jane girl, and Brooklyn’s Juniors’ cheesecakes are my fave!

May 25, 2009 07:01 PM
Angela said...

Wow, your cheesecake looks gorgeous! I LOVE Cheesecake, so looking at this is really making my mouth water!

I would love to make cheesecake, but always thought it quite difficult to do, so never tried it, but you’ve made it look so easy, I really wanna give it a go! Thanks so much for posting how to do it! :)

Angela :)

P.S. Oh, and I usually like them Plain Jane, but I recently had one with Strawberries all over the top, and it was gorgoeus! So I could be converted! ;)

May 25, 2009 07:03 PM
Brenda said...

I love cheesecake, so i would take either one. i like it both ways, but if I had to chose i would say the fancy schmancy one. i like things to look pretty too! :) Plus, I happen to love whipped cream and fruit sauce.

May 25, 2009 07:06 PM
Brooke said...

plain jane all the way!

May 25, 2009 07:17 PM
Chantel said...

I can go either way…Cheesecake is the best!!

May 25, 2009 07:28 PM
Hunnybee said...

I like mine plain with a touch of sauce just on the plate. None touching the cheesecake unless I choose to.

May 25, 2009 07:29 PM
Angela said...

oh my gosh! i’ve just started reading your blog a bit ago, and i LOVE it!!! thank you so much for such a great website to look at that has gorgeous pictures and fun recipes :-)

i’m so torn, the fancy schmancy and plane jane both look so awesome…
fancy schmancy to look at, and plane jane to eat! haha

May 25, 2009 07:31 PM
Anonymous said...

For eating purposes, I prefer plain jane, but it sure is breathtaking to see a fancy schmancy slice!

May 25, 2009 07:32 PM
Lacey said...

looks delicious!! i go fancy schmancy – hold the fruit.

May 25, 2009 07:39 PM
Mary Ellen said...

If I’m going to eat all those calories, it better be fancy and pretty!!

May 25, 2009 07:40 PM
Sugar &amp; Spice Event Design said...

This looks so delicious! Great for a Memorial Day BBQ dessert today too!

May 25, 2009 07:43 PM
Stacie said...

You took the words right out of my mouth – plain jane with a little sauce.

May 25, 2009 07:47 PM
Anonymous said...

I’ll take both please….OINK!!

May 25, 2009 07:48 PM
Susan said...

Ooo, definitely fancy schmancy – especially if it involves raspberries and chocolate! Mmm! Beautiful!

May 25, 2009 07:59 PM
Kristy said...

Plain jane – but I won’t turn down a little raspberry sauce.

May 25, 2009 08:03 PM
airwaveeight said...

I wouldn’t so much say I like mine fancy, but it’s GOTTA have strawberries or cherries in sauce as the topping.

May 25, 2009 08:04 PM
Holly said...

I’d say I prefer to have my cheesecake somewhere in between plain and fancy. I like fancy flavors with modest toppings.

May 25, 2009 08:11 PM
Annie said...

Ooohhh… I prefer Fancy Schmancy. I think I might have to make something like this for Father’s Day. And I completely agree with you on the “no fruit” rule!! I can enjoy some delicious fruity glaze, but whole fruit pieces? No thanks. I think it has to do with the texture.. Gets too mushy too fast.

May 25, 2009 08:15 PM
Pnkribbon said...

I love Cheries on top of my cheesecake

May 25, 2009 08:23 PM
Vellum said...

I try to go inbetween, a fancy shmancy with balance.

I love some cheesecake with a layer of maple syrup or honey on the top. Mmm…and if it’s honey, maybe a slice of lemon on the side.

May 25, 2009 08:24 PM
Alexis (11 y.o. aspiring Baker) said...

I would probably like a Fancy shmancy if I had a cheesecake, but usually,I’m content with a slice of cake, a cookie or so, or ice cream. Mmmmmm.

May 25, 2009 08:24 PM
Heather said...

Plain with a thick crust makes for a perfect little slice of heaven!

Though I make a mean turtle cheesecake…

May 25, 2009 08:30 PM
Stephanie said...

No fancy shmancy for me! Just plain jane….but it has to be chocolate!!!

Thanks for all your inspiration!

What do you use for the background of your pictures?


May 25, 2009 08:32 PM
Vyx said...

Plain jane style for me!

May 25, 2009 08:33 PM
Kate D. said...

Definitely Plain Jane! Can’t stand whipped cream.

May 25, 2009 08:41 PM
Dori said...

I go both ways.. Today I made individual caramel apple cheesecakes… They are quite tasty…

May 25, 2009 09:06 PM
Raychel said...

Plain jane with maybe one strawberry.

Yummy!! I’m pregnant and now I gotta go get me some from Salt Grass! lol

Gotta love the pregnancy cravings!

Raychel from

May 25, 2009 09:10 PM
The Gomes Family said...

If I ate cheesecake it would have to be with the cherries, but mostly plain jane, one bite, one cherry! That is how I roll!

May 25, 2009 09:13 PM
MommyAmy said...

My first thought after seeing your top picture was, “She is soooo EVIL!!!” lol

Honestly though, I’m a plain jane. I think cheesecake is rich enough to stand on it’s own without sauces or creams. :)

May 25, 2009 09:14 PM
Ayden Joel said...

Cheesecake is cheesecake, fancy schmancy or plain jane, Now give it to me and no one will get hurt. Thats my motto!

May 25, 2009 09:19 PM
Anonymous said...

I can make the plain jane version myself, but the fancy one it beautiful and the one I’d order in a restaurant. I think I’m gonna try to make a fancy one for myself and some girlfriends!


May 25, 2009 09:30 PM
Cobwebs said...

As a load of other folks have said, a pan of hot water in the bottom of the oven will help with the cracks. Also turning off the oven a little before it’s done, cracking the door slightly, and letting it cool right there in the oven.

Also, this is my favorite cheesecake recipe in the whole wide world:

White Chocolate and Strawberry Cheesecake

May 25, 2009 09:39 PM
Wendy said...

PLAIN!!!! If you add a little finely chopped lemon zest in your cheese cake…it is yummy!

May 25, 2009 09:45 PM
Brooke - in Oregon said...

Oh my gosh I want a bite of that soooo bad right now! lol I am somewhere in between, No whip cream for me or the chocolate fancy but very cute thing. Just cheesecake and some raspberry sauce and I am one happy camper! lol

I had to smile this week when the cookie of the day was your cake pop! I thought to myself, hey I know the creator of those (ya I know I don’t really ‘know’ you but ya know what I mean) :)

Yes, Yeah Me totally sends London Tipton into my brain and my granddaughter is only 2.5 so I have MANY MANY more years of it to go lol

May 25, 2009 09:46 PM
Your cool friend Cheryl said...

Key lime! When I was pregnant the first time, it’s all I wanted!!

May 25, 2009 09:46 PM
Angela said...

They both look just delicious!


May 25, 2009 09:48 PM
Heidi said...

I’d have to go with both! BTW, I did the cake pops at our Easter party…ADORABLE! I got rave reviews! Thanks for the hard work you put in to this blog…work just wouldn’t be the same without it!

May 25, 2009 09:49 PM
Mary Helen said...

Plain Jane but maybe with a little whipped cream :)

May 25, 2009 10:06 PM
lacie tidwell said...

I’m a plain jane myslef- I’m also weid about the actual fruit thing- to me fruit and desserts are kind of a clash- the sauce is ok- but the fruit itself- I’ll pass I don’t mind some chocolate sauce on mine either- occasionally. My hubby is OBSESSED with the Godiva chocoalte cheesecake from Cheesecake factory and I have looked and looked for a great recipe similar to thiers with no luck- do youhave any recipes for delicoius chocolate cheesecake? If so PLEASE share- I’m at a loss!

May 25, 2009 10:07 PM
Candi said...

Wow, that looks delish! I like mine plain jane…well, maybe with a strawberry on the side. ;)

May 25, 2009 10:09 PM
Kate said...

I’m somewhere in the middle! I made my first cheesecake a few weeks ago and I was surprised at how easy it was!

And I definitely hear London saying “Yay me!” without even thinking about it….That’s what happens with 3 younger sisters in the house! :-)

May 25, 2009 10:14 PM
Ali said...

Plain as day for me too. I LOVE and adore either plain, Oreo or chocolate cheesecake. There is a well known restaurant beside me (HERE IN IRELAND) that does a FAB chocolate and white chocolate cheesecake. OMG, it is to DIE FOR!!! Do I ever have to walk my butt off after having some of that baby!!! Wouldn’t have it any other way!Mmmmmm

May 25, 2009 10:16 PM
April Perry said...

Oh I am all over the fancy schmancy cheesecake. Flavored with some kind of chocolate of course with fresh berries. Yummy!

May 25, 2009 10:19 PM
Belkycita said...

plain Jane, maybe sauce but just a little.

May 25, 2009 10:21 PM
Roslyn said...

oh that looks so good. I love cheese cake

May 25, 2009 10:24 PM
Anonymous said...

simply plain is the best, IMHO. Glad to know I’m not the only one.

May 25, 2009 10:36 PM
..Karen.. said...

I like plain cheesecake with strawberry sauce. YUM!

May 25, 2009 10:44 PM
Carolyn said...

Two words…Pah-lain Jane!

May 25, 2009 10:51 PM
C ? said...


no cherries.

May 25, 2009 11:02 PM
C ? said...


no cherries.

May 25, 2009 11:02 PM
C ? said...


no cherries.

May 25, 2009 11:02 PM
C ? said...


no cherries.

May 25, 2009 11:02 PM
susan said...

In between. I like cheesecake with a little chocolate and caramel sauce. The cheesecake you made is beautiful. Keep the ideas coming.

May 25, 2009 11:10 PM
tracy said...

I like mine plain jane – but with a lil’ raspberry puree drizzled on the plate.

May 25, 2009 11:15 PM
stephie said...

I gotta go Fancy Schmancy all the way! the more stuff on top and inside the better!

May 25, 2009 11:27 PM
Steve and Kim....... said...

i love plain too! my mom used to make the mini cheesecakes when we were little and before the cherries she puts a sauce that is made of sour cream, sugar and vanilla. it seriously is AMAZING…(minus cherries for me though). you should try the sauce out on just plain cheesecake next time, you will be hooked. i dont have exact measurements.

May 25, 2009 11:32 PM
Latoya said...

I love plain cheesecake with a thick graham cracker crust!

May 25, 2009 11:34 PM
triggerheart said...

My sister told me that the secret to preventing a cheesecake from cracking is putting the pan in a cookie sheet filled with a little water when you put it in the oven. This helps evenly cook the whole thing.

Then she also usually leaves it in the oven when she turns off the heat until the oven cools completely. That way it doesn’t crack when it’s exposed to the cooler kitchen air; instead, it can slowly cool down with the oven.

Those were her tips for me anyway, and they really seem to work!

May 25, 2009 11:36 PM
Becky said...

it’s all good – plain or fancy – as long as its regular old, graham cracker crust cheesecake… except at Thanksgiving – then it has to be pumpkin’d up!

May 25, 2009 11:42 PM
Marcie Whatcott said...

Plain! I hate whipped cream and fruit chunks!

Or fried! If you haven’t had fried cheesecake, you haven’t lived!

May 25, 2009 11:49 PM
Stephanie said...

Keep it classic or dress it up. I love my cheesecake either way as long as the cheesecake itself is high-quality. I’ll take good Plain Jane over pre-frozen factory-processed Fancy Schmancy any day. But if it’s good cheesecake you can do anything you want to it and I’m happy. My next cheesecake may look something like your Fancy Schmancy! I love the look of the white chocolate squiggle on the syrup against the fresh raspberries and whipped cream. Yum!

May 26, 2009 12:04 AM
Danielle said...

I Love cheese cake, I think I am somewhere in the middle. But hey I just have to thank you for your recipe for Oreo Truffles! I made them and my husband and I have a new favorite treat!!

May 26, 2009 12:34 AM
Rose said...

i have to go in between. just a basic cheesecake with maybe a whipped cream or fresh fruit is the best.

May 26, 2009 12:39 AM
veron said...

love the texture of your cheesecake. I think I can have mine either way…plain or fancy smancy

May 26, 2009 12:40 AM
jamie said...

love cheesecake anyway think it would be great with anything on it how can you mess it up. was wondering if you had any ideas about a monkey cupcake pop. nephew is having a monkey 1st bday party and i love your ideas

May 26, 2009 12:41 AM
hmbcook said...

Oh, yum! Give it to me plain with just a bit of sour cream topping. Please don’t ruin that luscious goodness with goopy fruit sauce, or anything else for that matter.

May 26, 2009 12:42 AM
cecily_techuan said...

Fancy for me for sure, but no goopy cherries in too-sweet syrup! Fresh fruit or thinned out jelly is the way to go.

Can you tell me the font on the Fancy-Schmancy picture? thanks!

May 26, 2009 12:44 AM
The Baldwins said...

My favovorite is plain old cheesecake but it doesn’t have a regular crust – it has a brownie bottom crush. If I’m entertaining, I’ll drizzle chocolate over the top.

May 26, 2009 12:48 AM
Mummy Butterfly said...

yummm yummmm Fancy Shmancy :)

May 26, 2009 12:54 AM
Scrap Mommy said...

OMG… cheesecake. My totally favorite food group. lol .. I love the stuff. I have to go with in between. Fancy Schmancy is pretty but not needed. I can go for plain or just a hint of sauce on top. YUM-O!!!

May 26, 2009 01:08 AM
Callie said...

Plain Jane all the way when I make them home made! There is something lovely about the simple indulgence!
On another note: I tried making the 14 Layer Cake for my husband’s 30th birthday party today. It turned out fairly well, but I did not have enough of the frosting from the Smith Family Recipe. So glad I took your advice and finished it off with the buttercream frosting!

May 26, 2009 01:09 AM
Tiffany Nash said...

I luv it with raspberry sauce. Actually I don’t think I have ever met a fruit I don’t like. You can have the whipped cream and fru fru. I also love chocolate cheesecake with a chocolate cookie crust – decadent all the way!

May 26, 2009 01:09 AM
Anonymous said...

A Plain Jane slice of S&S chocolate mousse cake is the best dessert a girl could ask for. Well, it might be even better with a pretty little dollop of homemade whipped cream…

May 26, 2009 01:22 AM
Ingrid said...

Plain jane! And have a cheesecake eating system. I tend to eat all the filling first and then save the crust for last. Yummy!

May 26, 2009 01:23 AM
Jennifer said...

I like stuff in it but not on it, no whip, fruit sometimes, but mostly caramel is okay. I think that leaves me somewhere in between.

May 26, 2009 01:38 AM
Lisa said...

Not at all. I abhor cheesecake. Means more for the masses, since I recognize I am in a minority!

May 26, 2009 01:38 AM
g. said...

I admit I’m a plain jane, scraping off any toppings, especially fruity stuff. Ditto about the cheesecake factory and maybe the occasional CHOCOLATE cheesecake. Is it possible to make a cheesecake without a crust? Because sometimes that even stands in the way of the cheesy goodness!

May 26, 2009 01:41 AM
Jenny Burgesse said...

One day you should try cheesecake prepared in a water bath – of really makes an amazing moisture difference in the cheesecake and gives it that amazing professional texture and taste. Of course I’ve never tried making it myself that way… It’s too scary complicated looking!

I love the look of the fancy shmancy cheesesake, but I’m a fan of it untouched (however, I have been known to get a little raspberry sauce on the side to dip every second bite. Mmmmm…)

May 26, 2009 01:44 AM
Sarah Hart said...

I don’t like mine too fancy, I like it with chocolate or whole, fresh strawberries on top. No syrup :D

May 26, 2009 01:48 AM
Anthonette said...

I love cheesecake. I love to make Raspberry Sour Cream Cheesecake. The cheesecake layer is baked for only 35 minutes and then cooled. Then I add a sour cream layer and bake again for only 5 minutes. I make the raspberry topping with frozen raspberries, sugar, and cornstarch. My family and friends love it!

May 26, 2009 01:55 AM
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