Lemon Whiskey Sour Cheese Cake

by Sarah Dammermann

This is a versatile recipe that can be used with any of my drunken jams, jellies and marmalades.

Graham Cracker Crumb Bottom


2 cups Graham Cracker Crumbs

1/8 cup melted butter

1/8 cup brown sugar

Mix crumbs and brown sugar together and add melted butter. Continue to mix for 1 minute. Crumb mixture should hold together when squeezed in hand. Place crumb mixture on the bottom of a 10" spring form pan and press to form. Place in a 350ºF oven for 10 minutes, Remove crumb base from oven and cool.

Cheese Cake Batter


1 brick 200 gr. Cream Cheese (room temperature)

1/4 cup Butter melted

1 250 Ml jar Lemon Whiskey Sour Drunken Jam

1/2 cup Brie Cheese (room temperature outside rind removed)

2 cups Grated old Cheddar Cheese

1 1/2 cups Milk

2 Eggs

1 1/2 cups All Purpose Flour

1/2 tsp Lemon Extract (vanilla extract when using other jam flavors)


Place into mixing bowl cream cheese, butter , soft brie and jam, mix together until blended about 1 minute. Add cheddar cheese, milk, eggs and lemon extract continue to mix on lows peed for 1 minute until blended. While mixer remains on low speed slowly add flour and mix until well combined. Pour mixture over cooled graham crust in spring form pan. Bake cheese cake at 325ºF for 1 hour to 1.and 15 minutes until cake is browned on edges and firm in the center to touch. When cool spread a thin layer of Lemon Whiskey Sour Drunken Jam over top of cheese cake.

Allow cake to fully cool before removing spring form pan. Run a knife around edges, release spring form pan sides. Can be left on spring form bottom or gently placed on cake stand.