I saw this recipe in the coupon section of my newspaper recently. It’s easier than making a traditional cheesecake, and trust me, no one will mind that it’s rectangular instead of round. If you’ve never made cheesecake or if you’re looking for a simpler recipe that doesn’t sacrifice on flavor, this is your ticket.
For this recipe you’ll need:
1 cup graham cracker crumbs
3 tablespoons granulated sugar
3 tablespoons melted butter
5 packages (8 ounces each) cream cheese, softened
1 cup granulated sugar
3 tablespoons all purpose flour
1 tablespoon pure vanilla extract
1 cup sour cream
4 eggs
1/3 cup seedless strawberry jam
To make this recipe:
Preheat your oven to 325 degrees. Line a 13×9-inch pan with aluminum foil. You’ll want to use a large piece of foil so that the ends of the foil extend over the sides of the pan.
In a bowl, mix the graham cracker crumbs, 3 tablespoons granulated sugar, and the melted butter. Press the mixture firmly onto the bottom of the prepared pan and bake in the preheated oven for 10 minutes.
In a bowl, beat the cream cheese, 1 cup of sugar, flour, and the vanilla extract. Beat on medium speed with your electric mixer until well blended. Add the sour cream and mix well. Add the eggs, one at a time, mixing on low speed after you’ve added each egg (just until blended). Pour the filling over the crust. Carefully drop small spoonfuls of jam over the batter. Cut through the batter several times to make a swirly, marble effect.
Bake for 40 minutes or until the center is almost set. You’ll need to refrigerate this for at least 4 hours, but overnight works best. To serve, lift the cheesecake from the pan by using the foil handles. Cut it into 16 pieces and serve. Leftovers need to be refrigerated promptly.
16 servings
Change it up! Try using Oreo Cookies instead of graham crackers and swirling in peanut butter or Nutella hazelnut spread (or melted chocolate) instead of the jam. YUM.
Try this recipe, too!