Ingrédients
Equipment
Method
- Preheat your oven to 325°F (165°C). Line a 9x9-inch baking pan with parchment paper, leaving an overhang on the sides.
- Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then let it cool slightly.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla. Pour the filling over the crust.
- Warm raspberry jam with water in a small saucepan until smooth. Drop spoonfuls of jam over the cheesecake filling, then swirl with a knife.
- Bake for 30-35 minutes until the edges are set but the center is slightly jiggly. Cool completely, then refrigerate for at least 4 hours before slicing.
Nutrition
Notes
For a smoother swirl, strain the raspberry jam to remove seeds before using. Store leftovers in the refrigerator for up to 5 days.