Ingredients
- Graham crackers crumbs: 1 1/2 cups
- Unsalted butter, melted: 6 tablespoons
- Cream cheese, softened: 32 ounces
- Granulated sugar: 1 1/4 cups
- Eggs: 4 large
- Lemon juice: 2 tablespoons
- Vanilla extract: 1 teaspoon
- Raspberry jam: 1/2 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
- Step 2: In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in lemon juice and vanilla extract.
- Step 3: Pour half of the cream cheese mixture into the prepared crust. Drop spoonfuls of raspberry jam over the cream cheese layer. Gently swirl the jam into the cheesecake batter using a knife or skewer.
- Step 4: Pour the remaining cream cheese mixture over the raspberry swirl layer.
- Step 5: Bake for 55-65 minutes, or until the edges are set but the center still has a slight wobble. Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar.
- Step 6: Remove from oven and let cool completely before refrigerating for at least 4 hours, or preferably overnight, before serving.
Notes
- For best flavor and texture, store leftover cheesecake tightly covered in the refrigerator for up to 3 days.
- While cheesecake is best served cold, a few minutes at room temperature will slightly soften it, enhancing the creamy texture.
- Garnish each slice with fresh raspberries and a sprig of mint for an elegant presentation that complements the flavors beautifully.
- To prevent cracking, make sure your cream cheese is fully softened before mixing, and avoid overbaking; a slight wobble in the center is perfect!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American