Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup raspberry jam
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Spatula
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter. Mix until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan. Use a flat bottomed glass to press the mixture down and smooth it out.
4. In a separate mixing bowl, beat the cream cheese and 1/2 cup of granulated sugar until smooth.
5. Add the eggs and vanilla extract to the cream cheese mixture and beat until well combined.
6. Pour the cream cheese mixture over the graham cracker crust.
7. Spoon the raspberry jam over the top of the cream cheese mixture.
8. Use a knife to swirl the jam into the cream cheese mixture.
9. Bake the cheesecake for 40-45 minutes or until the center is set.
10. Remove the cheesecake from the oven and let it cool to room temperature.
11. Once cooled, refrigerate the cheesecake for at least 2 hours before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 40-45 minutes
Temperature:
- Oven temperature: 350°F (175°C)
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 447
- Fat: 32g
- Carbohydrates: 35g
- Protein: 6g
Substitutions for ingredients:
- Raspberry jam can be substituted with any other flavor of jam or preserves.
Variations:
- Instead of using raspberry jam, try using strawberry, blueberry, or blackberry jam.
- Add a layer of fresh berries on top of the cheesecake before serving.
Tips and Tricks:
- Make sure the cream cheese is softened before mixing to avoid lumps in the cheesecake.
- Use a flat bottomed glass to press the graham cracker crust down and smooth it out.
- Let the cheesecake cool to room temperature before refrigerating to avoid condensation on the cheesecake.
Storage Instructions:
- Store the cheesecake in the refrigerator for up to 5 days.
Reheating Instructions:
- Serve the cheesecake cold.
Presentation Ideas:
- Serve the cheesecake on a cake stand or platter.
- Garnish with fresh berries or whipped cream.
Garnishes:
- Fresh berries
- Whipped cream
Pairings:
- Coffee
- Tea
Suggested Side Dishes:
- Fresh fruit salad
- Green salad
Troubleshooting Advice:
- If the cheesecake cracks on top, it may have been overcooked or cooled too quickly. To prevent cracking, let the cheesecake cool to room temperature before refrigerating.
Food Safety Advice:
- Make sure all ingredients are fresh and properly stored.
- Wash hands and utensils thoroughly before preparing the cheesecake.
Food History:
- The first cheesecake was made in ancient Greece and was served to athletes during the first Olympic games in 776 BC.
Flavor Profiles:
- Sweet and tangy with a buttery graham cracker crust.
Serving Suggestions:
- Serve the cheesecake as a dessert after a meal.
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Region: Swedish