A Kitchen Witch's Guide to Recipes for Love & Romance by Dawn Aurora Hunt

Author:Dawn Aurora Hunt
Language: eng
Format: epub
Publisher: Tiller Press
Published: 2020-08-25T00:00:00+00:00

1 Preheat the oven to 325°F. Line a 9 x 13-inch cookie sheet with aluminum foil, then line with parchment paper.

2 In a medium saucepan, melt the butter. Remove from the heat and mix in the cookie crumbs until evenly combined. If the mixture is too dry, add more melted butter by the tablespoonful until the mixture is crumbly but sticking together when handled. Press into the prepared cookie sheet in an even layer, forming a crust. Set aside.

3 In a large mixing bowl, beat the cream cheese, sugar, flour, and vanilla with an electric mixer on medium speed until well blended and completely smooth. Reduce the speed and add the sour cream. Continue beating until well combined.

4 Add the eggs, one at a time, and mix on low speed after each addition until just blended. Pour the cream cheese mixture into the pan over the prepared crust.

5 In a small heatproof bowl, microwave the jam on high in 30-second increments, stirring between each, until the jam has turned liquid. Gently drop small teaspoons of jam over the top of the cheesecake batter, about 2 inches apart.

6 Cut through the batter and jam several times with a butter knife, making a swirl design (or any design you’d like!).

7 Bake for 40 minutes, or until the center is almost set (it will be firm when shaken) and the top is just slightly brown.

8 Let the cheesecake cool, then place in the refrigerator overnight. The cooled cheesecake may have cracks in the top; this is totally normal. Lift the cheesecake from the pan by the foil and cut into squares. Enjoy!

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