Side Pannel
Best Butter and Jelly Cheesecake
Best Butter and Jelly Cheesecake
- Recipe Submitted by maryjosh on 11/24/2016
Ingredients List
- Raspberry "Jelly:"
- 10 oz raspberries
- 1 cup white granulated sugar
- 1 tsp lemon juice
- 1 tsp vanilla
- 1½ Tbsp corn start
- Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup brown sugar
- 1 tsp vanilla extract
- 5 Tbsp melted unsalted butter
- Cheesecake:
- 4 8oz packs of cream cheese, softened
- ½ cup sour cream
- ½ cup heavy cream
- 2 eggs
- 10 oz peanut butter
- ¾ cup white granulated sugar
- 2 Tbsp corn starch
- 1 tsp vanilla extract
Directions
Start by making the raspberry jam because it will take longer than preparing the batter. In a small sauce pot, over medium heat, combine raspberries, vanilla, lemon juice and sugar. Mix well and mash with a spoon. Cook over medium heat, uncovered for about 15 minutes, stirring occasionally. Blend the berries with an immersion blender and cook for another 10 minutes on medium-low heat.
Whisk in cornstarch and stir slowly until the mixture is thickened. Take off heat and let it cool a bit while preparing the batter and crust.
Preheat the oven to 325 and grease a 9 inch spring form. You will need a large roasting pan (one that’s bigger and longer than the spring form. I use the aluminum foil disposable ones.)
In a small bowl, combine graham cracker crumbs, melted butter, vanilla extract and brown sugar. Mix very well.
Spread crumb mixture in the bottom on the spring form, evenly, pressing it over the bottom and a little up the sides.
In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy. Scrape sides and bottom on the bowl and beat for another minute.
Add corn starch and sugar and mix until combined.
Beat in eggs, one at a time, until incorporated.
Add peanut butter and mix until incorporated. Scrape sides and bottom of the bowl.
Lower the speed and add sour cream, vanilla extract, and heavy cream and beat until just incorporated. Raise the speed to medium high and beat the mixture until all mixed very well.
Spread about a ⅓ cup of raspberry jelly on top of crust, just a thin layer.
Carefully, transfer batter into the spring form and spread in evenly. (If you are not sure about your springform holding up in water, you can wrap the springform in heavy duty aluminum foil from bottom up to the sides.)
Add spoonfuls of raspberry jelly on top of the cheesecake batter and carefully swirl it in to the cheesecake but don't mix completely, if should just be swirls.
Place roasting pan into the oven and place cheesecake spring form inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the spring form.
Bake for 75 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for 10 minutes and take it out of the oven.
Let it rest for 10-15 minutes on the counter and then gently run a greased butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don't actually have to take the cheesecake out of the pan until ready to serve.)
Cool cheesecake completely, cover springform with saran wrap and refrigerate for at least 4 hours.
Whisk in cornstarch and stir slowly until the mixture is thickened. Take off heat and let it cool a bit while preparing the batter and crust.
Preheat the oven to 325 and grease a 9 inch spring form. You will need a large roasting pan (one that’s bigger and longer than the spring form. I use the aluminum foil disposable ones.)
In a small bowl, combine graham cracker crumbs, melted butter, vanilla extract and brown sugar. Mix very well.
Spread crumb mixture in the bottom on the spring form, evenly, pressing it over the bottom and a little up the sides.
In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy. Scrape sides and bottom on the bowl and beat for another minute.
Add corn starch and sugar and mix until combined.
Beat in eggs, one at a time, until incorporated.
Add peanut butter and mix until incorporated. Scrape sides and bottom of the bowl.
Lower the speed and add sour cream, vanilla extract, and heavy cream and beat until just incorporated. Raise the speed to medium high and beat the mixture until all mixed very well.
Spread about a ⅓ cup of raspberry jelly on top of crust, just a thin layer.
Carefully, transfer batter into the spring form and spread in evenly. (If you are not sure about your springform holding up in water, you can wrap the springform in heavy duty aluminum foil from bottom up to the sides.)
Add spoonfuls of raspberry jelly on top of the cheesecake batter and carefully swirl it in to the cheesecake but don't mix completely, if should just be swirls.
Place roasting pan into the oven and place cheesecake spring form inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the spring form.
Bake for 75 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for 10 minutes and take it out of the oven.
Let it rest for 10-15 minutes on the counter and then gently run a greased butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don't actually have to take the cheesecake out of the pan until ready to serve.)
Cool cheesecake completely, cover springform with saran wrap and refrigerate for at least 4 hours.
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