Here I go again, posting a cheesecake recipe even though I've come right out and said that cheesecake is not something that makes me swoon. I still find it tolerable at best.
That said, I will gladly tolerate anything that looks as impressive as this treat, with its lovely swirl of raspberry preserves swimming through a smooth, creamy cake. Taste-wise, she ain’t too shabby either (for a cheesecake...). The subtle sweet-tartness of the raspberries really does a lot to balance out the tangy cream cheese. Plus, there’s that deliciously buttery graham cracker crust to complete the effect.
The possibilities for variations are many. You could melt down whatever preserves, jams, or jellies you have on hand; strawberry would be amazing. I’ve even melted a little peanut butter and chocolate and made swirls using each:
My mom is a lady who likes her cheesecake, so in honor of her and all the mothers out there, I wanted to take this opportunity to showcase a dessert that I so often avoid making since I don’t personally care for it. More cheesecake and gratitude for the mother figures of the world!
Makes 2 8-inch cheesecakes or 1 hefty 10-inch cheesecake
- 3 cups graham cracker crumbs
- ½ cup granulated sugar
- ½ cup (1 stick) unsalted butter, melted
- 4 (8-ounce) packages cream cheese, room temperature
- 1-¾ cups granulated sugar
- 5 large eggs
- 1 tablespoon vanilla extract
- 12 ounces sour cream
- ⅔ cup raspberry preserves
For crust: Preheat oven to 350 degrees F. Wrap outsides of two 8-inch springform pans or 1 10-inch pan with three layers of foil. Toss together the crumbs and sugar. Add butter and mix until moist crumbs form. Press mixture onto bottom(s) and 1 inch up sides of pan(s). Bake crust(s) until set and beginning to brown, about 8 minutes. Cool. Reduce oven temperature to 325 degrees F.
For filling: Using electric mixer, beat cream cheese until fluffy and smooth, then add sugar and beat until smooth. Add eggs 1 at a time, beating just until blended after each addition. Mix in vanilla. Fold in sour cream. Transfer filling to crust. Add plops of preserves scattered around the top of each cheesecake, then drag a knife through to create a swirled pattern. Bake until cake is puffed and no longer moves when pan is shaken, about 60-65 minutes for the 8-inchers, 75-90 minutes for the big guy. Cool completely on rack, then refrigerate for at least 4 hours.
Run small knife around sides of cake to loosen. Release pan sides. Sprinkle with garnishes before serving, if desired.