(ALMOST) NO-BAKE CHEESECAKE WITH JAM SWIRL

I’ve found this cheesecake to be a great substitute for the real deal. It is creamy and delicious, perfect for hot summer days. You need to bake it only a few minutes to ensure a crisp crust and the smooth filling easily sets in the refrigerator. The berry swirls add a bit of fruity tartness to the cheesecake that I find delicious, but you could leave it out and top it instead with Chocolate Ganache. makes one 9-inch cheesecake

CRUST

2 cups (200 g) graham cracker crumbs

¼ cup (50 g) sugar

5 tablespoons (72 g) unsalted butter, melted

CHEESECAKE

2 pounds (904 g) cream cheese, room temperature

¾ cup (149 g) sugar

1 teaspoon pure vanilla extract

½ teaspoon salt

1¼ cups heavy cream

½ cup jam of your choice

FOR THE CRUST: Adjust an oven rack to the middle position. Preheat the oven to 325°F.

Put the graham cracker crumbs and sugar in a medium bowl and whisk. Pour the melted butter over the top and stir with a spatula until combined. Press the mixture into a 9-inch springform pan and bake 10 to 12 minutes, or until the crust is golden. Remove from the oven and set aside to cool.

FOR THE CHEESECAKE: In a stand mixer fitted with a paddle, beat the cream cheese on high until smooth and creamy, about 3 minutes. Add the sugar, vanilla, and salt and beat on medium until light and smooth, about 3 minutes. Transfer the cream cheese mixture to a large bowl and set aside. Clean the mixing bowl if you have only one.

In a stand mixer fitted with a whisk, beat the cream (in the clean bowl) on low for 30 to 45 seconds. Increase the speed to medium and continue beating 30 to 45 seconds. Increase the speed to high and continue beating until stiff peaks form, 30 to 60 seconds.

With a rubber spatula, stir about one-third of the whipped cream into the cream cheese mixture and fold until completely combined. Add the remaining whipped cream and fold until combined and no streaks remain.

Scrape the filling over the cooled crust and smooth the top with an offset spatula. Decorate the top with jam swirls (see below). Refrigerate the cheesecake until firm, about 4 hours or up to 1 day.

FOR THE JAM SWIRLS: Combine the jam and 1 tablespoon water in a small saucepan. Warm over low heat until the jam is loose. Let the mixture cool a bit. Drop the jam in circles over the top of the cheesecake and use a skewer or knife to drag it through the top of the cheesecake, making swirls.