Effortless Lemon Raspberry Swirl (Printable Version)
# What You'll Need:
01 -
2 1/2 tsp sugar.
02 -
1 tbsp warm water.
03 -
2 1/2 tsp cornstarch.
04 -
1 tsp freshly squeezed lemon juice.
05 -
2 1/2 cups raspberries, fresh or frozen.
06 -
3 tbsp granulated sugar.
07 -
10 tbsp salted butter, melted.
08 -
2 1/4 cups crushed graham crackers.
09 -
24 ounces softened cream cheese.
10 -
1 cup granulated sugar.
11 -
3 tbsp all-purpose flour.
12 -
3/4 cup sour cream.
13 -
2 tbsp grated lemon zest.
14 -
6 tbsp lemon juice.
15 -
2 large egg yolks, brought to room temperature.
16 -
3 large whole eggs, at room temperature.
# Preparation Steps:
01 -
In a small bowl, combine warm water, lemon juice, and cornstarch until no lumps remain. Heat raspberries with sugar in a saucepan for about 3 minutes, stirring occasionally. Stir in the cornstarch mixture, let it cook another 3 minutes while smashing the berries with the back of your spoon. Blend it all in a food processor, then strain to get a smooth sauce.
02 -
Turn your oven to 325°F. Stir together the graham cracker crumbs, melted butter, and sugar in a large bowl. Press the mixture firmly into the bottom and up the sides of a springform pan. Bake it for 10 minutes and let it cool. Wrap the outside of the pan tightly with sturdy foil to prep for a water bath.
03 -
Lower the oven temperature to 300°F. Beat the cream cheese, sugar, and flour in a mixing bowl until creamy. Mix in sour cream along with the lemon juice and zest. Beat eggs and yolks in, one by one. Take 2 tablespoons of the cheesecake batter and mix it into the raspberry sauce. Pour most of the batter into the prepared crust. Drizzle half of the raspberry sauce over and swirl gently. Add the rest of the batter, then the remaining raspberry sauce, and swirl once more. Bake the cheesecake in a water bath for 1 hour and 25 minutes. Turn the oven off but keep the cheesecake inside for 30 minutes without opening the door. Then, crack the oven door open and let it sit another 30 minutes. Cool completely before refrigerating. Serve topped with fresh raspberries and slices of lemon.
# Additional Tips:
01 -
Keep it chilled and enjoy within 4 days.
02 -
Water baths help prevent cracks while baking.
03 -
Bring all the ingredients to room temp before starting.
04 -
Straining the raspberry sauce keeps it velvety smooth.