small cheesecake with peach swirl

How To Make small cheesecake with peach swirl

• Step 1
  Preheat oven to 325°F (160°C). Grease a 6-inch springform pan and wrap the outside with foil to prevent leaks if using a water bath (optional for creaminess). If using a baking pan grease it.
• Step 2
  In a small bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
• Step 3
  Press the mixture firmly into the bottom of the pan to form an even crust.
• Step 4
  Bake the crust for 8 minutes, then let it cool while preparing the filling.
• Step 5
  In a large bowl, beat the softened cream cheese and sugar with a hand mixer or stand mixer until smooth and creamy, about 2 minutes.
• Step 6
  Add eggs one at a time, beating on low speed until just combined.
• Step 7
  Add sour cream, vanilla extract, and lemon juice, mixing until smooth. Avoid overmixing to prevent cracks.
• Step 8
  If the peach jam is very thick, mix it with 1 tsp lemon juice to loosen it slightly.
• Step 9
  Pour half the cheesecake filling over the cooled crust.
• Step 10
  Drop small spoonfuls of half the peach jam onto the filling, then use a toothpick or knife to gently swirl it (don’t overmix).
• 
  Step 11
  Pour the remaining filling on top and repeat with the remaining jam, creating a swirled pattern.
• Step 12
  Place the pan in a larger baking dish and add hot water to the dish (about 1 inch up the sides) for a water bath, if using. This helps prevent cracks and ensures a creamy texture.
• Step 13
  Bake for 40–50 minutes, until the edges are set but the center has a slight jiggle.
• Step 14
  Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
• Step 15
  Remove from the oven, cool completely at room temperature, then refrigerate for at least 4 hours (or overnight).
• Step 16
  Run a knife around the edge of the cheesecake before releasing it from the springform pan or baking dish
• Step 17
  Slice and serve chilled. Optional: Garnish with a dollop of peach jam.
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