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Lemon Raspberry Swirl Cheesecake Bliss

Lemon Raspberry Swirl Cheesecake made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter melted
  • 4 8 oz packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1/4 cup fresh lemon juice
  • Zest of 2 lemons
  • 1 cup fresh raspberries
  • 2 tablespoons cornstarch

Method
 

  1. Preheat the oven to 325°F (163°C).
  2. Prepare the crust by combining graham cracker crumbs and melted butter in a bowl until well mixed.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
  4. Bake the crust for 10 minutes, then set aside to cool.
  5. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  6. Gradually add the sugar, beating until well combined.
  7. Add eggs one at a time, mixing thoroughly after each addition.
  8. Stir in the lemon juice, zest, and vanilla extract until smooth.
  9. In a small bowl, mash the raspberries lightly and fold in cornstarch until combined.
  10. Pour half the cheesecake filling into the crust, then spoon dollops of the raspberry mixture on top.
  11. Add the remaining cheesecake filling over the raspberry, then create swirls with a knife.
  12. Bake the cheesecake for 55-65 minutes or until the edges are set but the center still jiggles slightly.
  13. Turn off the oven and crack the oven door, allowing the cheesecake to cool gradually for 1 hour.
  14. Remove the cheesecake from the oven and let it cool to room temperature before chilling in the refrigerator for at least 4 hours, preferably overnight.
  15. Before serving, garnish with extra raspberries or lemon slices, if desired.