Ingredients
- Graham crackers: 1 1/2 cups crushed
- Unsalted butter: 6 tablespoons, melted
- Cream cheese: 32 ounces, softened
- Granulated sugar: 1 1/2 cups
- Eggs: 4 large
- Lemon zest: 2 tablespoons
- Raspberry jam: 1/2 cup, seedless
- Heavy cream: 1/2 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Combine graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 8 minutes.
- Step 2: In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Beat in eggs one at a time, then stir in lemon zest and heavy cream.
- Step 3: In a separate small bowl, gently warm the raspberry jam in the microwave or on the stovetop until it is easily pourable.
- Step 4: Pour cream cheese mixture over the baked crust. Spoon dollops of raspberry jam over the cream cheese layer. Swirl the jam into the cheesecake filling using a knife or skewer.
- Step 5: Bake for 55-70 minutes, or until the cheesecake is set around the edges but still slightly wobbly in the center. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Step 6: Remove from oven and let cool completely on a wire rack. Refrigerate 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.
- This cheesecake is best served chilled, but for a slightly softer texture, let it sit at room temperature for 15-20 minutes before slicing.
- Garnish each slice with fresh raspberries and a sprig of mint for a beautiful and delicious presentation.
- Don't overbake! A slight jiggle in the center after baking ensures a creamy, decadent cheesecake after chilling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American