Raspberry Cheesecake - King Arthur Flour

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

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

Recipe

• 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.