Ingredients
- Graham crackers: 1 1/2 cups, finely crushed
- Unsalted butter: 6 tablespoons, melted
- Cream cheese: 2 (8 ounce) packages, softened
- Granulated sugar: 1 cup
- Vanilla extract: 1 teaspoon
- Heavy cream: 1 cup
- Fresh raspberries: 1 1/2 cups
- Raspberry jam: 1/2 cup
Instructions
- Step 1: In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan.
- Step 2: In a large bowl, beat the softened cream cheese and sugar together with an electric mixer until smooth and creamy. Stir in the vanilla extract.
- Step 3: In a separate bowl, beat the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Step 4: Gently fold in 1 cup of fresh raspberries into the cheesecake filling.
- Step 5: Pour the cheesecake filling over the graham cracker crust and spread evenly.
- Step 6: In a small saucepan, heat the raspberry jam over low heat until melted and smooth. Let cool slightly. Gently spread the melted jam over the top of the cheesecake. Arrange the remaining 1/2 cup of raspberries on top of the jam. Refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- For a cleaner cut, chill the cheesecake thoroughly – overnight is best!
- Store leftovers covered in the refrigerator for up to 3 days.
- Serve each slice with a dollop of whipped cream and a few extra fresh raspberries for an elegant touch.
- To avoid a lumpy filling, ensure your cream cheese is fully softened before mixing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American