Raspberry Cheesecake - King Arthur Flour

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READY IN: 50mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • 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.
  • 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.
  • 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.
  • 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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