Ingredients
- Graham crackers crumbs – 1 1/2 cups
- Unsalted butter, melted – 6 tablespoons
- Cream cheese, softened – 32 ounces (4 packages)
- Granulated sugar – 1 1/4 cups
- Large eggs – 4
- Lemon zest – 2 teaspoons
- Lemon juice – 3 tablespoons
- Raspberry jam – 1/2 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Combine graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 8-10 minutes. Let cool.
- Step 2: In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in lemon zest and lemon juice.
- Step 3: Pour half of the cheesecake batter over the cooled crust. Drop dollops of raspberry jam over the batter. Pour the remaining cheesecake batter over the jam.
- Step 4: Swirl the raspberry jam into the cheesecake batter using a knife or skewer. Be careful not to over-swirl.
- Step 5: Bake for 55-65 minutes, or until the edges are set and the center is 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 the cheesecake for at least 4 hours, or preferably overnight, before serving.
Notes
- For optimal flavor and texture, store leftover cheesecake tightly covered in the refrigerator for up to 5 days.
- A gentle touch with a toothpick creates a beautiful swirl; avoid over-mixing the jam to keep distinct raspberry ribbons.
- Serve chilled with fresh raspberries and a dollop of whipped cream for an extra touch of elegance.
- If you like a stronger lemon flavor, try adding 1/2 teaspoon of lemon extract to the cheesecake batter alongside the zest and juice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American