The original recipe calls for crushed graham crackers, but I had a box of crumbs on hand, so they just used my scale to measure out what the amount would be. You can use Neufchatel cream cheese for this.
A few days after my daughter made this the first time, she made it again with her brother. It's a great recipe for teens or pre-teens to make by themselves. No baking, and you only have to use the stove to melt butter (unless you're a butter microwaver). So, I've actually not made this myself, lol.... but it was so good I have to put it on here!
adapted from Blonde Kitchen
Graham Cracker Crust
157 grams graham cracker crumbs (9 regular crackers)
1/4 cup (32 g) confectioners' sugar
1/2 cup (113 g or 1 stick) regular (salted) butter,
Cheesecake Layer
16 ounces (170 g) cream cheese, room temperature
1 cup (125 g) confectioners' sugar
2 tablespoons lemon juice
1 tablespoon lemon zest
1/2 teaspoon vanilla extract
1/2 teaspoon kosher salt
about 1/3 cup berry freezer jam or homemade jam
1. Graham Cracker Crust: In a large bowl, combine graham crackers, 1/4 cup confectioners’ sugar, and melted butter, stirring until the mixture is the texture of wet sand. (Or, melt the butter in a big enough saucepan and mix the crust in there.) Dump the graham cracker mixture into a 8×8 baking dish. Press the mixture down with your hands to create an even layer. Freeze for 10 minutes.
2. Cheesecake: In a separate bowl, combine cream cheese, confectioner’s sugar, lemon juice, lemon zest and vanilla, stirring until smooth. (A hand mixture works well for this.) Spread the cream cheese mixture evenly on top of the graham cracker crust.
1. Graham Cracker Crust: In a large bowl, combine graham crackers, 1/4 cup confectioners’ sugar, and melted butter, stirring until the mixture is the texture of wet sand. (Or, melt the butter in a big enough saucepan and mix the crust in there.) Dump the graham cracker mixture into a 8×8 baking dish. Press the mixture down with your hands to create an even layer. Freeze for 10 minutes.
2. Cheesecake: In a separate bowl, combine cream cheese, confectioner’s sugar, lemon juice, lemon zest and vanilla, stirring until smooth. (A hand mixture works well for this.) Spread the cream cheese mixture evenly on top of the graham cracker crust.
3. Dollop spoonfuls of the jam on top of the cheesecake. Use a skewer or knife to make swirls. Freeze uncovered for 1-2 hours or until set. When no longer soft, cut with a sharp knife or brownie cutter. Store in the fridge.
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