Things You'll Need:
- 1 1/2 cup graham cracker crumbs
- 3 tbsp. sugar
- 5 tbsp. melted butter
- Parchment paper
- 13 x 9 inch pan
- 3 8 oz. packages of cream cheese softened
- 1 16 oz carton of bakers or ricotta cheese
- 3 tbsp. flour
- 1 tbsp. vanilla
- 1 cup sugar
- 1 cup sour cream
- 4 eggs
- 1/3 cup seedless strawberry jam
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Step 1
Preheat oven to 325. Combine crumbs, 3 tbsp. sugar and melted butter in small bowl. Press mixture onto bottom of parchment paper lined 13 x 9 inch pan. Bake for 10 minutes.
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Step 2
In large bowl, beat together cream cheese, bakers or ricotta cheese, 1 cup sugar, flour and vanilla until smooth. Add sour cream and eggs and mix until blended. Pour into prepared crust.
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Step 3
Lightly spoon jam over top of batter. Using a bread knife, cut through batter several times to create a swirl effect.
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Step 4
Bake 40 minutes or until center appears almost set when shaken. Cool on wire rack. Loosen cheesecake from parchment paper sides. Allow to cool an additional 15 minutes. Cover and refrigerate at least four hours. Cut into squares using a sharp knife and wiping the blade often with a wet cloth. Before serving, peel parchment paper from sides and bottom.
