Classic cheesecake updated to fit today’s trends!
Yields12 Servings
For the crust:
12 chocolate graham crackers
2 tbsp sugar
1 stick (1/2 cup) margarine
For the cream cheese mixture:
1 lb cream cheese (two 8-ounce bars)
½ cup sour cream
1 cup sugar
½ tsp pure vanilla extract
2 large eggs
For the crust:
2Pulse graham crackers and 2 tablespoons sugar in a food processor until crumbly.
3Remove from processor and stir in melted butter. If you have a dairy processor you can do this all in one step.
5Bake until crust is firm, about 15 Minutes. Remove from oven and let cool completely.
For the cream cheese mixture:
6Reduce oven temperature to 325°F.
7In the bowl of a mixer fitted with the paddle attachment, beat together cream cheese and sour cream on medium speed until smooth.
8Add 1 cup sugar and continue beating until smooth. Add vanilla and beat to combine.
9Add eggs and beat until smooth, scraping down the sides of bowl as needed.
10Pour cream cheese mixture into prepared crust and gently smoothen the top.
11Heat jam in a small saucepan to loosen. Strain into a small squeeze bottle; let cool.
12Squeeze small dots of jam onto cream cheese mixture in evenly spaced lines. Bake until just set, about 25 Minutes.
13Transfer pan to a cooling rack and let cool slightly, then refrigerate for about 2 Hours until firm. Cut into squares.
Ingredients
For the crust:
12 chocolate graham crackers
2 tbsp sugar
1 stick (1/2 cup) margarine
For the cream cheese mixture:
1 lb cream cheese (two 8-ounce bars)
½ cup sour cream
1 cup sugar
½ tsp pure vanilla extract
2 large eggs
Directions
For the crust:
2Pulse graham crackers and 2 tablespoons sugar in a food processor until crumbly.
3Remove from processor and stir in melted butter. If you have a dairy processor you can do this all in one step.
5Bake until crust is firm, about 15 Minutes. Remove from oven and let cool completely.
For the cream cheese mixture:
6Reduce oven temperature to 325°F.
7In the bowl of a mixer fitted with the paddle attachment, beat together cream cheese and sour cream on medium speed until smooth.
8Add 1 cup sugar and continue beating until smooth. Add vanilla and beat to combine.
9Add eggs and beat until smooth, scraping down the sides of bowl as needed.
10Pour cream cheese mixture into prepared crust and gently smoothen the top.
11Heat jam in a small saucepan to loosen. Strain into a small squeeze bottle; let cool.
12Squeeze small dots of jam onto cream cheese mixture in evenly spaced lines. Bake until just set, about 25 Minutes.
13Transfer pan to a cooling rack and let cool slightly, then refrigerate for about 2 Hours until firm. Cut into squares.
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