last summer, i canned a heck of a lot of fruit. strawberry jam. cherry almond jam. peach butter. apple pie filling. and along with the grape jelly and raspberry jam from my grandpa and mom, my basement is still stocked to the brim with fruit. so lately i've been on the lookout for ways to use jam - besides the obvious thumbprint cookie, between two pieces of bread, or smeared on a ritz with peanut butter. which brings me to this month's secret recipe club and tessa of the cookin' chemist's blueberry swirl cheesecake. as soon as i saw it, i knew cheesecake would be the perfect vessel for some of my homemade jam. and it didn't disappoint in the least.
for more information on the secret recipe club, including the list of participating bloggers, featured recipes from members, and instructions on how to join, visit the secret recipe club website!
check out my previous secret recipe club posts below
whole wheat grapefruit cake
chewy no bake granola bars & carrot cinnamon waffles
double chocolate peanut butter chip oatmeal cookies
butterscotch peach cake
whole wheat honey pancakes minted pineapple lime agua frescabreakfast tacos
simple almond sandwich cookies
roasted banana rum cake
jam swirled cheesecake
adapted from the cookin' chemist's blueberry swirl cheesecake
15 minutes prep, 1 hour bake, refrigerate at least 4 hours; makes one 8x8" or 9x13" pan
i made this in an 8x8" square pan and it rose all the way to the top. it didn't overflow, burn, or cook unevenly, it's just something to think about if you decide to use a small pan.
for the crust:
1 cup graham cracker crumbs
2 tablespoons sugar
2 tablespoons butter, melted
for the filling:
24 ounces cream cheese, room temperature
1 cup sugar
1 cup sour cream
2 tablespoons all purpose flour
1 teaspoon vanilla extract
1 teaspoon almond extract
about 2/3 cup jam, i used homemade cherry almond jam
- preheat your oven to 350F. line your baking pan with aluminum foil or parchment paper and set aside.
- in a small bowl, combine the graham cracker crumbs, sugar, and butter. press into the bottom of the pan and bake 10 minutes. cool on a wire rack.
- while the crust is baking, make the filling. beat the cream cheese and sugar until smooth. add the sour cream, flour, vanilla, and almond and mix until combined. add eggs and beat just until combined. pour filling over the crust. add spoonfuls of the jam on top of the filling. drag a knife through the jam and filling to create the swirl.
- bake about an hour, or until the center is almost set. cool complete on a wire rack. refrigerate at least 4 hours before serving. use a knife to loosen the edges before cutting and serving. store in the refrigerator.