Combine all Crust ingredients and press firmly into the bottom of a 9-inch springform pan.
Bake crust for 8-10 minutes. Let cool.
In a large bowl, beat all Filling ingredients until smooth and creamy.
In a small saucepan, combine all Raspberry Swirl ingredients. Cook over medium heat until raspberries break down and sauce thickens, about 5 minutes. Strain to remove seeds.
Pour half of the Filling over the cooled crust. Dollop Raspberry Swirl over the filling and swirl gently with a knife.
Pour remaining Filling over the raspberry swirl and swirl again.
Bake for 55-70 minutes, or until the edges are set but the center still jiggles slightly.
Let cool completely in the oven with the door ajar. Refrigerate for at least 4 hours before serving.
Ingredients
12
1 1/2 cups150 gGraham cracker crumbs
5 tbsp70 gUnsalted butter-melted
1/4 cup50 gGranulated sugar
32 oz900 gCream cheese-softened
1 1/2 cups300 gGranulated sugar
1/4 cup60 mLLemon juice-freshly squeezed
2 tsp10 mLLemon zest
1 tsp5 mLVanilla extract
4N/ALarge eggs
1 cup150 gRaspberries-fresh or frozen
2 tbsp30 mLGranulated sugar
1 tsp5 mLLemon juice
Equipment
9-inch springform pan
Mixing bowls
Electric mixer
Saucepan
Strainer
Instructions
Preheat oven to 325°F (160°C).
Combine all Crust ingredients and press firmly into the bottom of a 9-inch springform pan.
Bake crust for 8-10 minutes. Let cool.
In a large bowl, beat all Filling ingredients until smooth and creamy.
In a small saucepan, combine all Raspberry Swirl ingredients. Cook over medium heat until raspberries break down and sauce thickens, about 5 minutes. Strain to remove seeds.
Pour half of the Filling over the cooled crust. Dollop Raspberry Swirl over the filling and swirl gently with a knife.
Pour remaining Filling over the raspberry swirl and swirl again.
Bake for 55-70 minutes, or until the edges are set but the center still jiggles slightly.
Let cool completely in the oven with the door ajar. Refrigerate for at least 4 hours before serving.
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