*Cheesecake with homemade Raspberry jam* look no further for a creamy, super delicious traditional cheesecake topped with homemade raspberry jam. If you are a fan of berries you are going to love this amazing recipe, as its a delightful variation of our classic cheesecake recipe

This yummy Cheesecake recipe is incredibly easy to re create in fact, we are using simple ingredients that you can find virtually anywhere and it wont take you much time to prepare.

You can find all the ingredients and instructions in this post, along with a video to guide you though the process, we hope you love this family recipe as much as we do!

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Ingredients

YOU NEED

Cream cheese
Yogurt
Sugar
Cornstarch
Eggs

Butter
Biscuits

Ingredients

YOU NEED

Fresh raspberries
Granulated sugar

tips to make the best cheesecake with homemade raspberry jam

– Firstly the batter is quite liquid so you wean a make sure to wrap the mold with aluminium foil, especially if you don’t want to make a cookie crust.

– Moreover, ensure that the cream cheese is at room temperature to prevent any lumps in your batter. If you do end up with some lumps, simply blend it or use a sieve to achieve a smooth texture.

– You can also use parchment paper just make sure it covers the interior of the mold completely before pouring the batter onto it.

– It’s ESSENTIAL to leave the cheesecake in the fridge overnight. If you cut the cake while it’s warm it may crumble and spill everywhere.

freezing instructions Cheesecake with homemade raspberry jam

We don’t recommend freezing this cheesecake for longer than 3 months while it may still be good after that time, sticking to this guideline will help maintain the best quality. Always ensure that you place the cake in a sealed container designed for the freezer or one that can withstand low temperature.

Additionally, keep the cheesecake in the fridge for no longer than three days, especially during summer. If you decide to keep it for longer and happen to get sick please don’t blame us! Since this recipe includes * eggs * and *dairy products* there is a risk of salmonellosis so it is best to enjoy the cheesecake within safe timeframe.

After baking the cheesecake leave it to cool for 1 to 2 h before placing it in the fridge. If it stays out for too long it may spoil.

Process

Variations For this Homemade cheesecake recipe

If you don’t like raspberry jam, you can simply omit this step or substitute it with jam made from your favorite fruit. Alternatively you can use chocolate sauce instead of jam. Options like Biscoff spread, Nutella, kinder bueno spread or even Dulce de leche work wonderfully.

For a different twist, my family likes to add raisins to the cheesecake batter. Simply soak the raisins in water for 15 minutes, pat them dry, coat them into the cheesecake after it has been baked for 20 minutes ( during mid-bake ).

RECIPE

Recipe in cups and grams. You can find the cup measurements in the printable recipe scrolling down at the end.

Ingredients

crust

200 grams biscuits
100 grams melted butter

cheesecake

6 eggs
900 grams cream cheese
490 grams yogurt
300 grams granulated sugar
80 grams cornstarch

raspberry jam

255 grams fresh raspberries
125 grams granulated sugar

step by step

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cheesecake

1)First step, eggs

To make this delicious Cheesecake with homemade raspberry jam, begin by cracking 6 eggs into a bowl then adding granulated sugar, make sure to mix throughly using a whisk ensuring that the sugar doesn’t cook the eggs.

2)Second step, ingredients

Next, add the following ingredients to the bowl containing the eggs and sugar, cream cheese, condensed milk, yogurt and cornstarch.

Now, mix well all the ingredients together until well combined.

crust

3)Third step, crust

For the crust you will want to break up the biscuits or blend them in a food processor for a finer texture.

4)Forth step, crust

After that, melt butter in the microwave and incorporate it into the crushed biscuits. Mix well and then cover the cooking mold with this combination. It’s important to press down firmly using a glass or your hands to ensure the base doesn’t crumble.

bake

5)Fifth step, bake

Preheat the oven at 200 C / 395 F. Pour the cheesecake batter into the biscuit base and bake at 200 C / 395 F for approximately 1 h and 15 minutes. To check if the cheesecake is ready, insert a wooden toothpick into the center, it should come out dirty but not liquid. More like creamy.

6)Sixth step, raspberry jam

Meanwhile, follow the instructions for making raspberry jam . Essentially you will want to mix raspberries and sugar, then cook it until you reach your desired consistency for the jam.

decorate

7)Seventh step, decorate

Finally, decorate the cake by covering it with raspberry jam, fresh raspberries and mint leaves for a delightful finish.