Creamy and Delicious Cheesecake with jam.

CHEESECAKE WITH JAM.

The classic cheesecake with a jam topping that you will love. I use Raspberry Jam, but also will be perfect if you use Apricot or strawberry jam.
While was on oven it appear a crack, even so, the pie was delicious but, what was the problem?. So you can avoid. I forgot to low the temperature to 160 C, My oven was on 180 C and when I notice I change to 160 C. The change of temperatures is a factor that makes cracks appear, besides, I should mix bit more before adding the eggs to not have lumps. If you want a perfect pie without cracks, this are the recommendations you must follow:
- Grease the mold so when remove from oven don't appear cracks or just immediately after removing from oven pass a knife around the pie so when contracting did not stick to the sides.
- Over- mix can cause that air bubbles to get trapped inside. These bubbles are the main cause of the cracks.
- Mix well the rest of the ingredients before adding the eggs to reduce the amount of bubbles trapped. After adding eggs you should be careful to not over- mix, only to incorporate.
- Put the mold in double boiler. For this,  you should line the mold with aluminum foil and then add it in a bigger mold with warm water and put in oven.
- You must bake at 160 C. The extreme temperatures or sudden changes can cause the pie crack.
In my case for recording I leave the pie 1 hour to room temperature, 2 hours on refrigerator before putting the topping and 2 hours more with the topping. My recommendation is to eat until next day. The flavor is much better.

Ingredients:
For crust:
150gr. of ground cookies.
70-100gr. of butter.
20-30gr of ground walnuts
1/2 teaspoon of ground cinnamon.
1 Pinch of salt.

For the filling:
700gr Cream cheese. (Room temperature)
1 Cup sugar.
1 teaspoon of vanilla.
1/2 cup of heavy cream.
1 Lemon juice (Optional).
4 Eggs. (room temperature).
1 Pinch of salt.

For topping.
340gr. Jam of your choice (In my case I use raspberry jam).
1 1/2 teaspoon of cold water.
1 teaspoon of unflavored gelatin.

How to prepare:
1. In a bowl mix 150gr of ground cookies, 20-30 gr of ground walnuts, 1/2 teaspoon of ground cinnamon, 1 pinch of salt and 100gr of butter.
2. Add in the tart mold and press with your hands, you can use a glass if necessary to compact and put in oven preheated to 160C from 8-10 min. After remove from oven let it cool down.
3.Meanwhile prepare the filling. In a mixer or electric mixer, add the 700gr of cream cheese and mix in medium speed until soft. Reduce speed to minimum and add the sugar little by little, the 1/2 cup of heavy cream, 1 lemon juice optional, if you don't want to add because you feel will change flavor or will not help to the cheesecake do not add, no problem. Add 1 tsp of vanilla, 1 pinch of salt and mix well. Add the eggs 1 by 1 mix until just combine. Do not over- mix.
4. Pour the cream cheese filling over the crust and with your hands shake the mold to remove the remaining air bubbles.
5. Take to oven preheated to 160 C. It is important to not pass this temperature. Leave in oven for about 50 to 55 min. You will notice around the cheesecake is set but in the middle slightly wobbly . Remove from oven and immediately pass a knife around the pay. This will help to not appear cracks. Let it cold at room temperature at least 1 hour and take to the refrigerator for about 6 hours at least.
6.After 6 hours you can prepare the topping. You will need to mix 1 1/2 tsp of cold water with 1 teaspoon of unflavored jelly in powder and let soften for about 5 min. Heat the jam in medium-low until warm about 2 min and then add the soften gelatin and stir to combine. Remove from heat and let cool slightly.
7.Strain over cheesecake and spread into an even layer. Chill to set for about 2 hours.
8. Remove and you can decorate if want with whipping cream.

Enjoy your delicious and creamy cheesecake :)