Heavenly Cheesecake

Heavenly Cheesecake

Heavenly Cheesecake

Prep Time

25 minutes

Cook Time

75 minutes


12 people

Not heavy…heavenly. It will melt in your mouth.

Why Try? Think how proud you’ll be to say you made a cheesecake from scratch. One taste and you’ll agree it was worth it. And it’s really not that hard.

This cheesecake also tastes great topped with fresh sliced peaches or nectarines tossed in raspberry jam.


  • 19 ounces cream cheese, at room temperature
  • 3/4 cup strawberry or raspberry jam
  • 1/2 cup butter, melted
  • 1 1/2 cups graham cracker crumbs
  • 6 large eggs, at room temperature, separated
  • 1 3/4 cups sugar, divided
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • 2 cups sour cream, at room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons orange zest
  • 2 cups fresh raspberries


  • 1 Preheat oven to 325°F and lightly grease bottom and sides of 9-inch spring-form pan.
  • 2 To make crust, mix butter and crumbs well; reserve 1/4 cup and press remainder firmly on bottom of pan.
  • 3 Beat egg whites until foamy. Gradually add 4 tablespoons sugar; beat until stiff and set aside.
  • 4 Beat cheese until smooth; gradually add 1 1/2 cups sugar, flour and salt and beat until well incorporated. Add egg yolks, gradually one at a time, mixing well after each addition. Add sour cream, vanilla and orange zest; mix well.
  • 5 Fold in egg whites thoroughly and pour mixture into prepared pan. Sprinkle with reserved 1/4 cup crumbs. Bake for 1 1/4 hours, or until firm. Turn off heat, open oven door and leave cake in oven for an additional 10 minutes. Remove from oven; let cool on cake rack away from drafts. Chill. (Cake will shrink some as it cools.)
  • 6 To make raspberry topping, melt jelly in small pan over low heat. Combine raspberries and warm jelly in bowl and toss to blend; arrange berries on top of cake and refrigerate until ready to serve.


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