Lemon Raspberry Swirl Cheesecake

Ingredients:

For the Crust:

2 cups graham cracker crumbs

½ cup unsalted butter, melted

For the Cheesecake Filling:

4 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 cup sour cream

4 large eggs

½ cup freshly squeezed lemon juice

2 tablespoons grated lemon zest

For the Raspberry Swirl:

2 cups fresh raspberries (or frozen, thawed)

1 tablespoon granulated sugar

Directions:

Step 1: Prepare the Crust

Preheat the Oven

Preheat your oven to 325°F (160°C).

Make the Crust

In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture resembles wet sand.

Press and Bake the Crust

Press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for about 10 minutes, then set it aside to cool while you prepare the cheesecake filling.

Step 2: Make the Cheesecake Filling

Beat the Cream Cheese and Sugar

In a large bowl, use an electric mixer to beat together the softened cream cheese and granulated sugar until smooth and creamy.

Add the Remaining Ingredients

Add the sour cream, eggs, freshly squeezed lemon juice, and grated lemon zest to the cream cheese mixture. Mix until just combined—be careful not to overmix to avoid cracks in the cheesecake during baking.

Step 3: Create the Raspberry Swirl

Blend the Raspberries

In a blender, blend the fresh (or thawed) raspberries and 1 tablespoon of sugar until smooth. This will be your raspberry swirl mixture.

Step 4: Assemble the Cheesecake

Pour the Cheesecake Batter

Pour the cheesecake batter over the cooled crust and smooth it out evenly with a spatula.

Add the Raspberry Swirl

Spoon the raspberry puree over the cheesecake batter. Use a knife to gently swirl the raspberry mixture into the cheesecake, creating a marbled effect. Be careful not to overmix—you want a pretty swirl, not a fully blended mixture.

Step 5: Bake the Cheesecake

Bake

Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set but the center still has a slight jiggle.

Cool Gradually

Turn off the oven and leave the cheesecake inside with the door slightly ajar for an hour. This gradual cooling helps prevent cracks.

Step 6: Chill the Cheesecake

Chill

After the hour has passed, transfer the cheesecake to the refrigerator to chill for at least 4 hours, preferably overnight. This allows the flavors to meld and the cheesecake to firm up properly.

Step 7: Serve

Serve and Garnish

Once chilled, carefully remove the cheesecake from the springform pan. Slice and serve with fresh raspberries or a dusting of powdered sugar for a beautiful and delicious garnish.