Red Raspberry Cheesecake
Source of Recipe
Internet
List of Ingredients
Crust:
1 cup graham cracker crumbs
1/4 cup sugar
1 tablespoon butter, melted
Filling:
2 eggs
12 oz. cream cheese, softened
1 cup sugar
1/2 teaspoon vanilla
1/4 cup Smuckers seedless raspberry jam, plus 1 cup
Recipe
Preheat oven to 350 degrees Farenheight.
In a medium bowl combine the graham cracker crumbs with the sugar and butter. Mix well and place in the bottom and sides of an 8-inch springform pan. Make sure to press against the sides and bottom of the pan. Set crust aside. Or just use a 9-inch premade graham cracker pie crust (extra large).
Prepare the filling by beating the eggs and cream cheese together. Add the sugar and vanilla and continue beating until well blended. Add 1/4 cup seedless raspberry jam and mix until well incorporated, slightly fluffy. Pour mixture into prepared crust and bake for 35 to 40 minutes. Remove from oven and let cool for 30 minutes.
Top cake with remaining 1 cup seedless raspberry jam. Let cake cool to room temperature and then refrigerate overnight.
You can substitute any flavor jam in this recipe, just make sure it is seedless. (Ex: peach, strawberry)
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