Ingredients
- Graham cracker crumbs: 1 1/2 cups
- Unsalted butter, melted: 6 tablespoons
- Cream cheese, softened: 32 ounces
- Granulated sugar: 1 cup
- Eggs: 4 large
- Lemon juice: 2 tablespoons
- Lemon zest: 1 tablespoon
- Raspberry jam: 1/2 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes.
- Step 2: In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in lemon juice and lemon zest.
- Step 3: Drop spoonfuls of raspberry jam over the cream cheese batter. Gently swirl with a knife or skewer.
- Step 4: Pour cream cheese mixture over the prepared crust.
- Step 5: Bake for 55-70 minutes, or until the center is just slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Step 6: Refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- For a cleaner swirl, slightly warm the raspberry jam before adding it to the batter.
- Store leftover cheesecake tightly covered in the refrigerator for up to 5 days.
- Serve chilled with a dollop of whipped cream and fresh raspberries for an extra touch.
- To prevent cracking, bake the cheesecake in a water bath by wrapping the springform pan in foil and placing it in a larger pan filled with hot water.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American