Ingredients
Scale
- Cream cheese, softened 32 ounces
- Granulated sugar 1 1/2 cups
- Eggs 4 large
- Vanilla extract 1 teaspoon
- Pink food coloring gel 1 teaspoon
- Raspberry jam 1/2 cup
- Graham cracker crumbs 1 1/2 cups
Instructions
- Step 1: Preheat oven to 325°F (163°C). Prepare a 9-inch springform pan by wrapping the bottom tightly with aluminum foil.
- Step 2: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and pink food coloring until evenly combined.
- Step 3: Gently swirl in the raspberry jam, being careful not to overmix.
- Step 4: Press the graham cracker crumbs into the bottom of the prepared springform pan to create a crust.
- Step 5: Pour the cheesecake batter over the graham cracker crust.
- Step 6: Bake in the preheated oven for 60-70 minutes, or until the center is just slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour. Remove from oven and refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- Store leftover cheesecake tightly covered in the refrigerator for up to 5 days.
- To best enjoy a slice, let it sit at room temperature for about 15 minutes to soften slightly.
- Garnish each serving with fresh raspberries and a dollop of whipped cream for an elegant touch.
- For a smoother batter, ensure your cream cheese is fully softened and at room temperature before mixing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American