Ingredients:
For the crust:
2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the raspberry swirl:
1 cup fresh raspberries
2 tablespoons granulated sugar
For the cheesecake:
24 oz (680g) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla extract
3 large eggs
Zest of 1 lemon
2 tablespoons lemon juice
Directions:
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 10 minutes. Cool completely.
- In a saucepan, cook raspberries and sugar until soft and saucy. Strain to remove seeds and set aside.
- Beat cream cheese until smooth. Add sugar, sour cream, vanilla, lemon zest, and lemon juice. Mix well.
- Add eggs one at a time, mixing just until combined. Pour batter into crust.
- Drop spoonfuls of raspberry sauce on top and swirl with a knife.
- Bake for 60–70 minutes, until the center is set. Cool in the oven with the door slightly open for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
Prep Time:30 minutes
Baking Time:60–70 minutes
Total Time: About 5 hours
Servings:12 slices
Enjoy.