Cheesecake With Jam Topping Recipe

This baked cheesecake is delicious with a jam topping of your choice.

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The Graham Wafer Crust
2 1/2 cups graham wafer crumbs
1/2 cup granulated sugar
1/2 cup melted butter

The Cheesecake
5 eggs - seperated into whites and yolks
1/4 cup granulated sugar
1 pound cream cheese
5 egg yolks
An additional 2/3 cup granulated sugar
3 tablespoons lemon juice
1/4 cup all purpose flour
1 teaspoon vanilla
1 cup thick sour cream (Do not use sour cream that is reduced in fat content)

The Topping
1/2 to 1 cup of Jam of Your choice to spread on for the topping. Depends how thick you want it to be.


Preheat the oven to 350 degrees F.

The Crust

Mix together the graham wafer crumbs, sugar and melted butter.

press the mixture evenly on the bottom and sides of a 9-inch spring for pan.

The Cheesecake

Beat the egg whites to form stiff but moist peaks.

Gradually beat in the 1/4 cup sugar and beat until stiff and shiny.

In a new bowl, put the cream cheese and beat until softened. Beat in the 5 egg yolks, one at a time.

Gradually beat in, in the following order:

The remaining 2/3 cups sugar

The lemon juice

The flour

The vanilla

The sour cream.

When all mixed together, fold in the egg white mixture

Pour into the prepared graham wafer crust pan.

Bake for 1 1/4 hours, or until almost set. Cool before adding the topping.

The Topping

Warm the jam a little to make spreading easier. Just put your jam into saucepan and heat a little, then spread onto the cheesecake.

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