Baked Raspberry Jam Cheesecake
that everyone loves
🍓 Raspberry Jam Cheesecake
Creamy, rich cheesecake with swirls of raspberry jam and a crisp buttery crust — a stunning crowd-pleasing dessert.
Yield
9-inch springform pan (12 slices)
🍓 Ingredients
Crust
- 1½ cups (150 g) graham cracker crumbs
- ¼ cup (50 g) granulated sugar
- ½ cup (115 g) unsalted butter, melted
Cheesecake Filling
- 32 oz (900 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- ½ cup (120 g) sour cream
- ½ cup (120 ml) heavy cream
Raspberry Jam Swirl
- ½ cup (160 g) raspberry jam
- 1 tsp lemon juice (optional)
👩🍳 Instructions
- Prep Oven & Pan: Preheat oven to 325°F (163°C). Grease and line a 9-inch springform pan.
- Make Crust: Mix crumbs, sugar, and melted butter. Press firmly into base. Bake 10 minutes. Cool completely.
- Prepare Filling: Beat cream cheese until smooth. Add sugar and vanilla. Add eggs one at a time. Mix in sour cream and heavy cream.
- Add Jam: Stir jam with lemon juice until smooth.
- Assemble: Pour half batter over crust. Swirl in jam. Add remaining batter and swirl gently again.
- Bake: Bake 55–65 minutes until edges are set and center slightly jiggles.
- Cool & Chill: Cool gradually in oven, then refrigerate at least 4 hours before slicing.
💡 Tips & Tricks
- Use room-temperature ingredients.
- Mix slowly to prevent cracks.
- Bake in a water bath for even texture.
- Chill overnight for best results.
❓ FAQ
How do I store leftovers?
Refrigerate up to 5 days or freeze up to 3 months.
How do I know it’s done?
The center should jiggle slightly; it firms as it cools.
“Creamy cheesecake with a bright raspberry swirl.”
