Yields: One nine inch cheesecake.
- One nine inch spring form pan
- An electric mixer
- 11 tablespoons butter, melted
- 18 graham cracker sheets, finely crumbled
- 1 tablespoon sugar
- 16 ounces cream cheese, room temperature
- 14 ounces sweetened condensed milk
- 1/4 cup fresh lemon juice
- 1 tablespoon vanilla extract
- 5 tablespoons jam
- Mix together graham cracker crumbs, melted butter, and sugar.
- Evenly press crumb mixture into the bottom of a nine inch springform pan. Set aside in freezer while you make the filling.
- Using an stand mixer on a medium high, beat cream cheese until smooth in texture and fluffy.
- Slowly drizzle in sweetened condensed milk.
- Add lemon juice, and vanilla extract. Continue to mix until even color and texture. Use a spatula to scrape down the sides as necessary.
- Pour filling in to chilled crust.
- Distribute the jam on top of the filling in evenly spaces drops.
- Using the handle of a teaspoon, or other ‘stick’ shaped utensil, swirl jam decoratively around the top of the cheesecake.
- Set cheesecake in the fridge to set for a least 4 hours, and ideally overnight.
- After allowing cake to set, run an offset spatula or knife around the edge of the springform pan to loosen the cake before removing the outer pan ring.
Since this cheesecake is not baked, it is of a softer, creamier style. This means it should be kept in the fridge between each serving, to ensure it doesn’t get too soft.
To crumble the graham crackers you can either use a food processor, or put the crackers in a large zip lock bag and use a rolling pin to gently crush them until fine in texture.
Baked by Brianna Danner of the DirtyWhisk.Com