Raspberry Cheesecake

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Hands-on time:
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Yield: 10 to 12 servings.

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This classic rich cheesecake features an inner raspberry swirl.

Raspberry Cheesecake

star rating (3) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 10 to 12 servings.
Published: 01/01/2010

Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs (made from about 8 crackers)
  • 3 tablespoons confectioners' sugar
  • 1/3 cup melted butter

Filling

  • 1 cup granulated sugar
  • 2 teaspoons Instant ClearJel, optional
  • 3 cups cream cheese, at room temperature
  • 1 1/2 teaspoons vanilla bean crush or vanilla extract
  • 3 large eggs
  • 1/2 cup raspberry jam, seedless preferred

Directions

Preheat the oven to 350°F.

1) To make the crust: Stir together the cracker crumbs, sugar, and melted butter.

2) Press the crumbs into a 9" pie pan that's at least 1 1/2" deep.

3) Bake the crust for 7 to 9 minutes, till it's barely beginning to color. Remove it from the oven.

4) To make the filling: Mix the sugar and ClearJel.

5) Blend into the softened cream cheese until smooth.

6) Add the vanilla, then the eggs, stirring till blended.

7) Pour the batter into the prepared crust.

8) Dollop the jam over the batter.

9) Use a small spoon to turn and swirl the jam into the batter.

10) Bake the cheesecake for about 40 to 45 minutes; the center will read 160°F on an instant-read thermometer, and will still seem soft and "jiggly."

11) Remove from the oven, and cool to room temperature, then refrigerate.

12) Serve topped with fresh raspberries and whipped cream, if desired.

Reviews

1
  • star rating 02/08/2011
  • flourgirls from KAF Community
  • OK,, this is a keeper!! I loved how easy this cheescake was. Not alot of extra "fuss" to get great results. The raspberry jam was an excellent addition. It gave it a nice fruity tang to it, without it being overly fruity. Great with extra raspberries on top, but was told it was still "incredible" without them. Another fantastic KAF recipe.
  • star rating 08/06/2010
  • dmascola from KAF Community
  • This was delicious! I made it in a springform pan. I do think that next time I will warm my preserves slightly to make thme more easily swirlable into the cheesecake batter. But it had a great falvor and texture!
  • star rating 05/30/2009
  • HMB from California
  • I used blackberry jam instead of raspberry -- very tasty! I was a little worried the filling was going to overflow my pie pan, even though I had measured it to make sure it was deep and wide enough. The filling puffed up a lot during baking and nearly overflowed, but it sank during cooling, so the pie looked fine when I served it the next day.
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