Ingredients for 3 Step Cheesecake
- 16 ounces (450g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- Graham Cracker Crust
How to Make 3 Step Cheesecake
- Preheat oven to 325°F (160°C).
- In a large bowl, beat together 16 ounces (450g) of softened cream cheese, 1 cup (200g) granulated sugar, and 1 teaspoon vanilla extract with an electric mixer on medium speed until smooth and creamy.
- Add 4 large eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
- Gently fold in 2-3 tablespoons of strawberry jam using a knife to create a marble effect.
- Pour batter into your prepared graham cracker crust (see notes for crust recipe).
- Bake for 40-50 minutes, or until the center is almost set but still slightly jiggly. The cheesecake will continue to set as it cools.
- Let the cheesecake cool completely on a wire rack before refrigerating.
- Refrigerate for at least 3 hours, or preferably overnight, to allow the cheesecake to fully set and the flavors to meld.
- Store leftover cheesecake in the refrigerator for up to 5 days.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
96g
Fat
72g
Carbs
11g
