RASPBERRY JAM CHEESECAKE RECIPES

Steps:

• Preheat oven to 350 degrees. Prepare an 8 inch square baking pan by spraying it with non stick spray.
• In a large bowl, combine crust ingredients until well blended.
• Press into the bottom of the pan and bake for 15-20 minutes (depending on your oven) until the edges are lightly brown.
• While the crust is baking, combine the filling ingredients in a large bowl and mix until well blended.
• Remove the crust from the oven and pour the filling over the crust.
• In a small bowl, heat 1/2 of the 1/4 cup of jam until soft.
• Carefully spoon the jam over and into the filing without disturbing the crust.
• Put the pan back in the oven and bake for 15-20 minutes longer until filling is set.
• Cool for 30 minutes.
• Stir remaining jam until smooth, then spread it evenly over the cooled bars.
• Refrigerate 30 minutes.
• Store leftovers (like you'll have those!) in the refrigerator.

Steps:

• Preheat oven to 350°.
• To make crust: combine the graham cracker crumbs, sugar and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1 inch up the sides. Bake for 8 minutes. Cool to room temperature.
• Raise the oven temperature to 450°.
• To make filling: cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, two at a time, mixing well. Scrape down the bowl and beater as necessary. With the mixer on low, add the sour cream, lemon zest and vanilla. Mix thoroughly and pour into the cooled crust.
• You can set the springform pan on a foil-lined baking sheet to catch any leaks.
• Bake for 15 minutes then turn down the oven temperature to 225° and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Let the cake sit in the oven with the door open for 30 minutes. Take the cake out and let it sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
• Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan.
• Melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berry mixture on top of the cake. Refrigerate until ready to serve.