cheesecake raspberry

I am going to a birthday party tonight and my friend asked me to bake 2 cakes for the party! Yes she needed two cakes because we are having a double birthday celebration tonight.The first cake is for Tuan and the other one is for Mui. Tuan loves cheesecake so that's what I am going to bake for him on his birthday.

Since this is for a birthday party I made the cheesecake a bit more festive by piping some chocolate around the plate and I also piped a row of whipped cream around the cheesecake.

The raspberry jam marbling on the top is interesting and adds a pop of color with a touch of raspberry flavor and the whipped cream border also made it luxurious..

1 cup finely ground graham crackers

2 tablespoons unsalted butter, melted

1 3/4 cups sugar

32 ounces cream cheese at room temperature

1/2 cup raspberry jam

pinch of salt

1 teaspoon pure vanilla extract

4 large eggs, room temperature

boiling water, for roasting pan

Put the crackers inside a plastic bag and use a rolling pin the crumble it.

Put the crackers crumbs inside a 9" spring form pan add 2 tablespoons of sugar. Melt the butter and pour it over the sugar and crumbs.

Mix it together and press the crumb mixture firmly onto the bottom of the pan.

Pre-heat the oven at 325 degrees and bake for about 10 minutes.

Let in cool on a wire rack.

Put the cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until fluffy, about 3 minutes.

with the mixer on low speed, add the remaining 1 1/2 cups sugar in a slow steady stream.

Add salt and vanilla and mix until well combined.

Add the eggs, one at a time, mixing each until just combined (do not over mix).

Pour the cream cheese filling over the baked crust.

Drop the raspberry jam by the tablespoon on top.

Dip a knife of wooden spoon over to raspberry jam to form swirl.

Cover with foil the bottom of your cake pan. Put the cake pan inside a roasting pan and pour over hot water to reach halfway up sides of . Preheat oven at 325 degrees and bake for about 60 to 65 minutes.

remove the roasting pan form the oven and transfer the cake pan to a rack to let in cool down.

refrigerate for at 6 hours or overnight.

Before un-molding, run a knife around the edge of the cake.