Скачать или смотреть Homemade Raspberry Jam Cheesecake No Crack Recipe

Homemade Raspberry Hibiscus Jam Cheesecake | Easy No-Crack Cheesecake Recipe

This from-scratch cheesecake recipe is creamy, rich, and absolutely delicious — and it’s easier than you think. Made with a buttery graham cracker crust, smooth cream cheese filling, and topped with Alice’s Garden To Plate LLC Raspberry Hibiscus Jam, this dessert will impress your friends and family every time.

No water bath. No cracking. Just a perfect creamy cheesecake that’s simple and foolproof. Use your own homemade jam or our signature Raspberry Hibiscus Jam — either way, it’s guaranteed to be a showstopper.

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Ingredients

Crust:
• 1½ cups graham cracker crumbs
• 4 tbsp organic cane sugar
• 6 tbsp unsalted melted butter
• 1 tsp vanilla extract

Cheesecake Filling:
• Three (8 oz) cream cheese packages, softened to room temperature
• ¾ cup granulated sugar
• 3 eggs, at room temperature
• 2 tsp vanilla extract

Topping:
• ¼–½ cup Raspberry Hibiscus Jam from Alice’s Garden To Plate LLC or your favorite homemade jam

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Instructions

Step 1: Preheat oven to 350°F (175°C).
Step 2: Using a food processor, pulse 10–12 graham cracker sheets until they resemble fine crumbs.
Step 3: Add sugar, vanilla extract, and melted butter. Pulse until well combined.
Step 4: Pour graham cracker crumbs into a springform pan. Press firmly into the bottom and up the sides. Set aside.
Step 5: With a hand or stand mixer, beat cream cheese on low for 5–10 seconds.
Step 6: While mixing on low, slowly add sugar and mix until smooth. Add vanilla extract and mix until combined.
Step 7: Add eggs one at a time, mixing after each addition. Scrape down sides. Swap to a wire whisk attachment and whip for at least 2 minutes to create an airy, creamy texture.
Step 8: Pour batter over the crust and spread evenly.
Step 9: Bake 24–30 minutes, or until the center jiggles slightly when gently moved.
Step 10: Turn off oven, crack the door, and let the cheesecake cool slowly for 45–60 minutes (60 is ideal).
Step 11: Cool on a wire rack until room temperature. Warm jam on the stovetop and pour over cheesecake. Chill in the fridge for at least 4 hours or overnight for best flavor and texture.

Cut, serve, and refrigerate leftovers. The colder it gets, the better it tastes.

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