recipe and image: James Steufix
For the Crust
- 2 cups graham cracker crumbs
- ⅓ cup sugar
- ½ cup butter, melted
For the Filling
- (3) 8oz. packages cream cheese, softened
- ¾ cup sugar
- ⅓ cup sour cream
- 3 Tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest
- 3 large eggs, lightly beaten
- (1) 10 – 12oz. package white baking chips
- ¼ cup seedless raspberry jam
In a small bowl, combine the graham cracker crumbs, sugar, and butter. Press onto the bottom of a greased 9-inch springform pan; set aside.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour, vanilla, and lemon zest. Add eggs; beat on low speed just until combined. Fold in the chips. Pour over crust.
In a microwave, melt raspberry jam; stir until smooth.
Drop by teaspoons over batter; cut through batter with a knife to swirl.
Place pan on a double thickness of heavy-duty foil. Securely wrap foil around pan. Place in a large baking pan; add 1-inch of hot water to larger pan.
Bake at 325° for 80-85 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight. Remove sides of pan.
Tip: If making heart-shaped portions be sure to chill cheesecake completely before using a heart-shaped cookie cutter to cut the cheesecake.