Vintage NYC Cheesecake

 

This amazing Cheesecake recipe is provided by JAM FAM Ellen Baron.

INGREDIENTS

  • 2 1/2 pounds of cream cheese, softened

  • Seven eggs, five whole eggs +2 egg yolks

  • One and three-quarter cups of sugar

  • Quarter teaspoon salt

  • 3 tablespoons flour

  • 1/4 teaspoon vanilla quarter lemon zest

  • 1/4 orange zest

  • 1/4 cup heavy cream

  • 10 inch springform pan

  • Ingredients For the Crust

    1½ cups graham cracker crumbs, from 12 whole crackers
    5 tablespoons unsalted butter, melted

    2 tablespoons sugar

     ⅛ teaspoon salt

INSTRUCTIONS FOR GRAHAM CRACKER CRUST
In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt.
Stir until well combined.
Press the crumbs into an even layer on the bottom of the prepared pan.
Pre-bake this graham cracker crust for at least 10 minutes at 350°F (177°C) before adding a filling.
Remove the pan from the oven and set aside.
INSTRUCTIONS FOR CAKE
Preheat oven to 450°
Using a standing mixer, mix to soften cream cheese, until smooth
Add one egg at a time then continue with the two egg yolks
Add sugar and flour
Continue to mix until smooth
Add remaining ingredients...
Pour mixture into the springform pan
Add 3 tablespoons Jackie’s strawberry jam and swirl it around the cheese mixture (I suggest you use a chopstick)
Put pan on a cookie sheet
Set oven at 450° place cake in oven for 15 minutes and drop oven temp to 250° and bake for one more hour or until it is no longer jiggly

Optional toppings: Cover top thickly with Jackie’s Jam and/or with fresh strawberries.

We love to see what you make with your jam!

If you decide to make a recipe using Jackie’s Jams, we’d love to see your photos!
Share them with us on Instagram by using #jackiesjams or by tagging @jackiesjams.