For the Crust

• 1 ½ cups (150 g) graham cracker crumbs
• ¼ cup (50 g) granulated sugar
• ½ cup (115 g / 120 ml) unsalted butter, melted

For the Cheesecake Filling

• 32 oz (900 g) cream cheese, softened to room temperature
• 1 cup (200 g) granulated sugar
• 1 tsp (5 ml) vanilla extract
• 4 large eggs
• ½ cup (120 g / 120 ml) sour cream
• ½ cup (120 ml) heavy cream

For the Raspberry Jam Swirl

• ½ cup (160 g) raspberry jam (seedless if possible)
• 1 tsp (5 ml) lemon juice (optional)

Step 1: Prepare the Crust

1. Preheat oven to 325°F (163°C) or slightly lower.
2. Grease a 9-inch (23 cm) springform pan and wrap the outside with foil to protect from water during baking.
3. In a bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture holds together like damp sand.
4. Press evenly into the bottom of the pan to form a smooth, firm base.
5. Bake for 10 minutes, then let cool completely while preparing the filling.

Step 2: Prepare the Raspberry Jam

1. Mix raspberry jam and lemon juice in a small bowl until smooth.
2. If too thick, microwave 10–15 seconds to make it easy to swirl.

Step 3: Make the Cheesecake Filling

1. Beat cream cheese until smooth and lump-free.
2. Add sugar and vanilla; mix until well combined.
3. Add eggs one at a time, mixing slowly to avoid incorporating too much air.
4. Stir in sour cream and heavy cream until smooth.
5. Tap the bowl gently to release large air bubbles.

Step 4: Assemble and Bake

1. Pour half the cheesecake batter over the cooled crust.
2. Drop spoonfuls of raspberry jam and gently swirl with a knife or skewer.
3. Pour in remaining batter and repeat swirling on top.
4. Place pan in a large roasting pan and pour hot water halfway up the sides.
5. Bake 55–65 minutes until edges are set and the center jiggles slightly.

Step 5: Cool and Chill

1. Turn off oven, crack door open slightly, and cool in oven for 1 hour to prevent cracks.
2. Remove from oven and cool to room temperature.
3. Refrigerate at least 4 hours, preferably overnight, for best texture.

Step 6: Serve

1. Carefully remove cheesecake from the pan and place on a serving plate.
2. Optional: drizzle with raspberry jam or garnish with fresh berries.
3. Slice with a warm knife for clean pieces.

How do I store leftovers?

Keep refrigerated up to 5 days, or freeze tightly wrapped for 3 months. Thaw overnight before serving.

Can I make it gluten-free?

Yes! Swap in gluten-free graham crackers or almond-based crumbs for the crust.

Substitute for heavy cream?

Use full-fat coconut milk or a mixture of 1 cup (240 ml) milk + ⅓ cup (75 g) melted butter.

What pairs well with this cheesecake?

Fresh berries, whipped cream, or vanilla ice cream complement it perfectly.

How do I know when it’s done?

The center should jiggle slightly; it will firm up as it cools.