1-First Step: Get ready (mise en place) Preheat your oven to 350°F. Coat an 8- or 9-inch springform pan with cooking spray and line the bottom with parchment paper. Gather all ingredients and allow the egg, cream cheese, and egg yolks to come to room temperature; this helps them blend smoothly. Measure your flour and sift if it is lumpy.

2-Second Step: Mix the dry cake ingredients In a large bowl, whisk together the following until evenly distributed: 2 1/2 cups all-purpose flour, 1 cup granulated sugar, and 2 1/2 teaspoons baking powder. Adding these dry ingredients first gives a uniform structure and prevents clumps in the batter.

3-Third Step: Prepare the wet cake mix In a medium bowl, whisk together 2 sticks (8 ounces) melted and cooled unsalted butter, 1 large egg, 1/4 cup strawberry jam or preserves, 1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt. The melted butter adds richness and a tender crumb; cooling it prevents cooking the egg when mixed.

4-Fourth Step: Combine cake batter Stir the butter mixture into the flour mixture until the dry ingredients are evenly moistened and a soft, slightly sticky cookie-dough-like batter forms. Transfer the batter to the prepared springform pan and spread it evenly across the bottom with an offset spatula or the back of a spoon.

5-Fifth Step: Make the cheesecake filling In a mixing bowl, whisk 8 ounces cream cheese until smooth. Add 1 1/4 cups powdered sugar and beat until combined and silky. Mix in 1/2 cup strawberry jam or preserves, 2 large egg yolks, 1 teaspoon vanilla extract, and 1/8 teaspoon kosher salt. Continue mixing until the filling is completely smooth, scraping the bowl as needed.

6-Sixth Step: Assemble the cake layers Pour the cheesecake filling over the cake batter in the pan and smooth the top gently with a spatula. Dollop the remaining 1/4 cup strawberry jam over the cream cheese layer in small spoonfuls. Use a knife or the tip of a spoon to gently swirl the jam into the filling to create attractive marbling without fully blending it in.

7-Seventh Step: Bake Place the springform pan on the middle rack and bake at 350°F for 60 to 70 minutes. Look for a golden-brown top while the center should still jiggle slightly when you gently shake the pan. The longer bake time gives the top a nice color while keeping the cheesecake creamy.

8-Final Step: Cool, finish, and serve Remove the cake from the oven and cool on a wire rack for 30 minutes. After the initial cool, run a knife around the edges to loosen, remove the springform sides, and chill or serve warm. If serving cold, refrigerate until fully set. Dust with powdered sugar and garnish with fresh strawberries if desired. Serve in slices; this recipe typically yields 10 to 12 servings.