Creamy Strawberry Jam Cheesecake
A velvety cheesecake on a golden buttery biscuit crust, crowned with swirls of vibrant strawberry jam. This show-stopping dessert is surprisingly simple to pull together and delivers an irresistible balance of sweet, tangy, and creamy in every single bite.
🛒 Ingredients
8 servings
- 250 g digestive biscuits or graham crackers
- 1/4 cup granulated sugar, sifted
- 100 g unsalted butter, softened
- 400 g cream cheese, room temperature
- 1 can (14 oz / 395 g) sweetened condensed milk
- 3 large eggs
- 230 g strawberry jam
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Directions
- 1
Preheat the oven to 350°F (180°C). Pulse the biscuits in a food processor until you have fine, even crumbs.
- 2
Combine the crumbs, sifted sugar, and softened butter in a bowl, stirring until the mixture holds together like wet sand.
- 3
Press the mixture firmly and evenly into the base of a 9-inch (23 cm) springform pan using the back of a spoon.
- 4
In a blender, combine the cream cheese, condensed milk, and eggs. Blend until completely smooth and lump-free.
- 5
Pour the cream cheese filling over the prepared biscuit base.
- 6
Drop spoonfuls of strawberry jam across the surface and drag a skewer or knife through them to create decorative swirls.
- 7
Bake for 30 minutes, until the edges are set and the center has a slight jiggle. Cool to room temperature, then refrigerate for at least 2 hours before unmolding.
💡 Chef's Tip
A slightly wobbly center when you pull it from the oven is exactly what you want — it firms up beautifully as it chills. Serve with fresh strawberries and a dusting of icing sugar for a polished finish.
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