Ingredients
Method
Preparation
- Preheat your oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until it resembles wet sand.
- Press this mixture firmly into the bottom of a 9-inch springform pan.
Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese until smooth and fluffy.
- Add in the sugar and vanilla extract, mixing until completely combined.
- Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the sour cream until smooth.
Swirling and Baking
- Warm the apricot jam slightly in the microwave to make it easier to swirl.
- Pour the cheesecake filling over the crust, then dollop the warmed apricot jam on top.
- Using a knife or skewer, gently swirl the jam into the cheesecake without overdoing it.
- Bake for about 50-60 minutes or until the edges are set and the center slightly jiggles.
- Turn off the oven and let the cheesecake cool inside for about an hour.
- Afterward, let it cool completely at room temperature, then refrigerate for at least four hours, preferably overnight.
Nutrition
Notes
For a different flavor, try using various fruit preserves. For a gluten-free option, substitute graham crackers with gluten-free crumbs. To lighten the recipe, consider using Greek yogurt instead of sour cream or plant-based cream cheese for a vegan version.