Name: Strawberry Jam Swirled Cheesecake
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT7H35M0.000S
Yield: 8 to 12 servings
Ingredients: 1 pound frozen strawberries, thawed; 1/2 cup granulated sugar; Juice of 1 lemon (about 2 tablespoons); 1 tablespoon balsamic vinegar; Nonstick cooking spray, for the pan; 15 graham crackers; 3 tablespoons light brown sugar; 1/4 teaspoon kosher salt (see Cook’s Note); 5 tablespoons unsalted butter, melted; Four 8-ounce blocks cream cheese, at room temperature; 1 1/2 cups granulated sugar; 2 tablespoons all-purpose flour; Pinch kosher salt; 4 large eggs, at room temperature; 3/4 cup sour cream; 2 tablespoons heavy cream; 1 tablespoon vanilla extract; Fresh strawberries, for garnish

Directions

Special equipment:

a 10-inch springform pan; a long wooden skewer

For the strawberry jam: Combine the strawberries, granulated sugar and lemon juice in a medium saucepan over medium heat. Cook until the mixture begins to thicken, 5 to 7 minutes. Stir in the vinegar and cook until the jam coats the back of a wooden spoon, 8 to 10 minutes longer. Set aside to cool.
For the graham cracker crust: Preheat the oven to 350 degrees F. Coat a 10-inch springform pan with cooking spray.
Add the graham crackers to a food processor and pulse until fine. Add the brown sugar and salt and pulse until combined. Drizzle in the melted butter and stir until the mixture resembles damp sand. Press the crumbs in an even layer in the bottom of the prepared pan. Bake until the crust is firm, about 10 minutes. Remove from the oven and set aside to cool. Reduce the oven temperature to 325 degrees F.
For the cheesecake: Beat the cream cheese in a large bowl with an electric mixer at medium speed until creamy. Stir together the granulated sugar, flour and salt in a medium bowl. Add to the cream cheese and beat until creamy. Add the eggs, one at a time, beating just until the yellow disappears after each addition. Beat in the sour cream, heavy cream and vanilla. Pour the filling over the cooled crust. Dollop the cooled jam over the filling and use a long wooden skewer to swirl it in.
Double-wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan. Place the springform pan into a larger pan and pour very hot water into the outer pan until it covers the bottom of the springform pan, being careful to make sure the water level doesn’t come up higher than the foil.
Bake until the center is almost set, about 1 hour 10 minutes. (The center will still jiggle, while the edges will be set.) Turn off the oven, then crack open the oven door and allow the cake to cool in the oven for 1 to 2 hours. Transfer the cake to the refrigerator to chill for at least 4 hours and preferably overnight.
To serve, unmold the cheesecake and place on a stand or serving plate. Garnish with fresh strawberries and the remaining strawberry jam, if desired.

Cook’s Note

We use Diamond Crystal kosher salt, which is less dense than Morton. If you use Morton, just use a little less.

Strawberry Jam Swirled Cheesecake

Ingredients

Strawberry Jam:

Graham Cracker Crust:

Cheesecake:

Directions

Special equipment:

Cook’s Note

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