Raspberry Cheesecake - King Arthur Flour |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I saw this recipe in a King Arthur Flour magazine today. The picture looked incredible! This classic rich cheesecake features an inner raspberry swirl.' Ingredients:
1 1/2 cups graham cracker crumbs, from about 8 crackers |
3 tablespoons confectioners' sugar |
1/3 cup butter, melted |
1 cup granulated sugar |
2 teaspoons instant clear jel (optional) |
3 (8 ounce) packages cream cheese, at room temperature |
1 1/2 teaspoons vanilla extract (or vanilla bean crush from king arthur flour) |
3 large eggs |
1/2 cup raspberry jam, seedless preferred |
Directions:
1. Preheat oven to 350 degrees.
2. To make the crust: stir together the cracker crumbs, sugar and melted butter. Press the crumbs into a 9-inch pie pan that's at least 1 1/2 inches deep. Bake the crust for 7 to 9 minutes, until it's barely beginning to color.
3. To make the filling: mix the sugar and clear jel, then blend into the softened cream cheese until smooth. Add the vanilla, then the eggs, stirring until blended.
4. Pour the batter into the crust. Dollop the jam over the batter. Use a small spoon to turn and swirl the jam into the batter.
5. Bake the cheesecake for about 40 to 45 minutes; the center will read 160 degrees on an instant-read thermometer and will still seem soft and jiggly. Remove from the oven and cool to room temperature, then refrigerate. Serve topped with fresh raspberries and whipped cream, if desired.
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