http://www.milanasays.com/wp-content/uploads/2018/02/img_9108.mov
INGREDIENTS:
Crust:
2 sleeves of Graham Crackers
2 Tbsp sugar
4 Tbsp melted unsalted butter
Cheesecake:
16 oz. Cream Cheese Blocks, softened
2 eggs, room temperature
1-1/4 cups sugar (I used evaporated cane sugar)
4 Tbsp Sour Cream
4 Tbsp Unbleached All Purpose Flour
Zest of one lemon (I used a Meyer lemon)
2 tsp vanilla extract
8 tsp Organic Raspberry Jelly or Preserve (I used Trader Joe’s organic Raspberry Fruit Preserve)
DIRECTIONS:
Heat oven to 350F. Line a 9×13′ baking pan with parchment paper and set aside. In a food processor make the crust combining the graham crackers and sugar and process while slowly pouring in the butter. Press into the prepared pan with the back of a measuring cup. Bake for about 7-10 min until set. Set aside to cool.
In the meantime make the cheesecake filling. In a stand mixer, beat the cheesecake until creamy. Add sugar and zest, beat in well. Add sour cream, vanilla and baking powder. Beat until incorporated. Finally, add the eggs and beat until smooth. Pour onto the crust and drop teaspoons of the raspberry preserve over the top and swirl with a knife as shown in the video above. Bake for 35-40 minutes. Cool completely in the pan and chill in the fridge for at least 4 hours or overnight. Cut into squares and serve. Yields 16- 18 squares depending on how big or small you cut them. Enjoy!
** original recipe adapted from Crunchy Creamy Sweet.
