Step 1

Heat the oven to 350°F. Meanwhile, coat an 8- or 9-inch springform baking pan with cooking spray. Line the bottom with a parchment paper round. Whisk 2 1/2 cups all-purpose flour, 1 cup granulated sugar, and 2 1/2 teaspoons baking powder together in a large bowl.

Step 2

Whisk 2 sticks melted and cooled unsalted butter, 1 room temperature large egg, 1/4 cup strawberry jam, 1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt together in a medium bowl.

Step 3

Stir the butter mixture into the flour mixture with a flexible spatula until the flour is evenly moistened and the mixture resembles soft cookie dough. Transfer to the baking pan and spread into an even layer.

Step 4

Whisk 8 ounces room temperature cream cheese and 1 1/4 cups powdered sugar together in the now-empty bowl (no need to clean) until combined.

Step 5

Whisk in 1/2 cup of the strawberry jam, 2 room temperature large egg yolks, 1 teaspoon vanilla extract, and 1/8 teaspoon kosher salt until smooth. Pour over the cake batter and smooth into an even layer if needed.

Step 6

Dollop the remaining 1/4 cup strawberry jam in small spoonfuls evenly over the top of the cream cheese mixture. Gently swirl it into the cream cheese mixture with a table knife or the back of a spoon.

Step 7

Bake until evenly golden brown on top but the center 2 inches of the cake still jiggles slightly (like a cheesecake), 60 to 70 minutes.

Step 8

Place on a wire rack and let cool for 30 minutes. While the cake is still fairly warm, run a thin knife around the edges of the cake to loosen, then unclasp the sides of the pan and remove (this will keep the cake from sticking to the sides as it finishes cooling). Serve slightly warm for a gooey texture if desired. Lightly dust with powdered sugar and garnish with fresh strawberries if desired.