Raspberry Swirl Cheesecake

local_grocery_store Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 24 oz cream cheese, room temperature
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 eggs, room temperature
• 1/2 cup raspberry jam

restaurant_menu Method

1. 1.Preheat the oven to 350°F and grease a 9-inch springform pan.
2. 2.In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of the prepared pan.
3. 3.In a large bowl, beat the cream cheese and sugar until smooth. Add the vanilla extract and beat until combined. Add the eggs, one at a time, beating well after each addition.
4. 4.Pour the cheesecake mixture over the crust. Drop spoonfuls of raspberry jam over the top of the cheesecake mixture and swirl with a knife.
5. 5.Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly. Let cool to room temperature, then refrigerate for at least 2 hours before serving.

lightbulb_outline Tips

• chevron_rightMake sure your cream cheese is at room temperature before starting. This will ensure a smooth and creamy cheesecake.
• chevron_rightFor a more pronounced raspberry flavor, use seedless raspberry jam instead of regular raspberry jam.