Cheesecake With Jam



  • 125 gram crushed country cookies or Speculoos
  • 25 gram melted butter
Cream cheese mixture
  • 3 eggs
  • 150 gram sugar
  • 1/2 tablespoons lemon juice
  • 1/2 vanilla pod
  • 600 gram cream cheese
Jam mixture for the top
  • 250 gram Raspberries jam
  • 1/2 lemon juice
20 cm cake tin ( If you use a large tin, you need 250 gram crushed cookies and 50 gram melted butter )


1. Preheat your oven to 175 c / 350 f spray the baking tin with baking spray or grease with butter.

2. Melt the butter and combine with the crushed cookies, press into the tin with a spatula. Place in oven for about 10 minutes.

3. Make the cream cheese mixture: In a large bowl, beat the eggs and sugar until creamy, beat in vanilla pod and lemon juice. Add the cream cheese beatlightly until smooth. Pour the mixture into the tin.

4. Bake the cheesecake in preheated oven for about 45 minutes. Allow to cool for at least 1 hour.

4. Make the jam mixture: In a medium sauce pan, combine the lemon juice and jam over medium heat stiroccasionally. Boil for 5 minutes. Allow to cool.

5. Pour the jam mixture on top of the cheesecake and place it in the refrigerator for at least 3 hours before serving.

Instructions video

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