Description
This creamy cheesecake features a delightful swirl of tangy raspberry jam, perfectly balanced with a hint of lemon, all on a buttery graham cracker crust.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/4 cup melted butter
- 16 oz cream cheese, softened
- 1 cup sugar
- 2 large eggs
- 1/4 cup lemon juice
- 1/2 cup raspberry jam
Instructions
- Preheat the oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs and melted butter, then press the mixture into the bottom of a springform pan to form the crust.
- In a large bowl, beat the cream cheese and sugar until smooth. Add the lemon juice and mix well. Then, add the eggs one at a time, beating until fully combined.
- Pour the cheesecake batter into the prepared crust. Spoon raspberry jam over the batter and use a knife or skewer to create swirls.
- Bake in the preheated oven for 45-50 minutes, or until the center is set but slightly jiggly. Remove from the oven and allow to cool at room temperature.
- Once cooled, refrigerate for at least 4 hours or overnight before serving.
Notes
Garnish with fresh raspberries and a dusting of powdered sugar for an elegant presentation!
- Prep Time: 15 minutes
- Cook Time: 50 minutes