This cheesecake has been a very in demand in our family’s desserts. I have been making all kinds of cheesecake for almost 20 years with different toppings. You can find many variations of this cheesecake. I baked this cake for my birthday celebration. It turned out wonderfully and many of my family and guests enjoyed it tremendously that I could not believed that I did it. Well, I hope you can give this a try.
1½ cups graham cracker crumbs
¼ cup raw sugar/granulated sugar
1/3 cup melted butter
3 packages (8 ounces each) cream cheese, softened at room temperature
1 cup raw/brown sugar/granulated sugar (I used half & half raw and brown sugar)
1 cup sour cream
3 large whole eggs, room temperature
2 teaspoon vanilla extract
1 cup any three jam/preserve of your choice– cherry/raspberry/blueberry (divided and optional)
½ cup each fresh blackberries, raspberries and blueberries for topping
Preheat the oven to 350 degrees F.
In a mixing bowl blend together graham cracker crumbs, melted butter and ¼ cup of granulated sugar, mix well. Press onto the bottom of a 10-12″ spring form pan and set aside.
Using an electric hand mixer and beat softened cream cheese and sugar until light and fluffy.
Add eggs, one at a time, and beat at low speed after each addition just well blended. Add in vanilla extract and sour cream and beat well. Pour the batter into the prepared crust . Scoop the jam/preserve of your choice onto the center of the batter and give a light swirl without touching the bottom and sides of the pan.
Put in the center of the preheated oven and bake for 55-60 minutes. To test the doneness by inserting a toothpick into the center of the cake and if the toothpick comes out dry and clean, it is done. Leave in the oven to cool by slightly ajar the oven door. When cake is cools, top the cake with the remaining jam/preserve and top with fresh raspberries, blueberries and blackberries evenly.
Note: Since I used raw and brown sugar the cheesecake will came out a light golden brown appearance. That is alright, the cheesecake tastes very smooth and light.