Made this yummy delicious cheesecake recipe from Kraft! Of course I added my own touch to it! The pomegranate jelly went so well with it. I did have to add some more after it baked, as it change a bit in colour and it kinda baked in the cheesecake, so make sure you have extra jelly or jam on hand!
Original recipe from Kraft philadelphia-new-york-style-strawberry
What you will need:
- 1 cup graham crumbs
- 3 tbsp. sugar
- 3 tbsp. butter, melted
- 4 pkg. (250 g each) Philadelphia cream cheese, softened
- 1 cup sugar
- 3 tbsp. flour
- 1 tbsp. vanilla
- 1 cup sour cream
- 4 eggs
- 1 cup pomegranate-jelly
Line 13×9-inch pan with foil. Mix crumbs, sugar and butter; press onto bottom of pan. Bake 10 min.
Beat cream cheese, 1 cup sugar, flour and vanilla with mixer until well blended. Add sour cream, mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Heat jam in a small pot or microwave, drop small spoonfuls of jam over batter; swirl gently with knife.
Bake for 40 to 45 min or until center, mine took a good 55 -60 minutes to fully bake, it was still kind of wet in the middle. Cool completely. Refrigerate at least 4 hours before serving.