Can we ever get enough cheesecake recipes? I think not. If you’re going low-cal, use low-calorie cream cheese. If you’re going low-carb, substitute Splenda for the sugar and omit the graham cracker crust. Or—throw caution and diets to the wind and indulge.
For this recipe you’ll need:
1 cup graham cracker crumbs
3 TB granulated sugar
3 TB butter, melted
5 packages (8 ounces each) cream cheese, softened
1 cup granulated sugar
3 TB flour
1 TB vanilla extract
1 cup sour cream
4 eggs
1/3 cup seedless strawberry jam
To make this recipe:
Preheat the oven to 325 degrees F. Line a 13×9 inch baking pan with aluminum foil. This will make for easier removal and clean-up, too! Make sure to leave the ends of the aluminum foil hanging over the sides of the pan.
Mix the graham cracker crumbs with 3 TB sugar and the butter. Press the mixture firmly into the bottom of the prepared pan and bake at 325 degrees for 10 minutes.
In a large bowl, use an electric mixer to beat the cream cheese, 1 cup granulated sugar, the flour, and the vanilla. Beat on medium speed until the mixture is well blended. Next, add the sour cream and mix well. Add the eggs, one at a time, mixing carefully after each addition, just until blended. Pour the mixture over the cooked crust. Gently drop small spoonfuls of jam over the batter then cut through the batter several times to create a marbled effect.
Bake the cheesecake for 40 minutes in a preheated oven, or until the center is almost set. Cool the cheesecake completely, then refrigerate for at least 4 hours—overnight is best. Lift the cheesecake from the pan using the foil handles, when you’re ready to serve it. Cut into 16 pieces and serve.
Store leftovers in the refrigerator, covered—promptly.
Try my White Chocolate Raspberry Cheesecake