🍋 𝐋𝐮𝐬𝐜𝐢𝐨𝐮𝐬 𝐋𝐞𝐦𝐨𝐧 𝐑𝐚𝐬𝐩𝐛𝐞𝐫𝐫𝐲 𝐒𝐰𝐢𝐫𝐥 𝐂𝐡𝐞𝐞𝐬𝐞𝐜𝐚𝐤𝐞 🍋

🍋 𝐋𝐮𝐬𝐜𝐢𝐨𝐮𝐬 𝐋𝐞𝐦𝐨𝐧 𝐑𝐚𝐬𝐩𝐛𝐞𝐫𝐫𝐲 𝐒𝐰𝐢𝐫𝐥 𝐂𝐡𝐞𝐞𝐬𝐞𝐜𝐚𝐤𝐞 🍋
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

Instructions:
1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. For the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then let cool.
3. For the raspberry swirl: In a small saucepan, heat raspberries and sugar over medium heat, stirring and mashing the berries until they break down into a sauce. Strain the mixture to remove seeds and set aside.
4. For the cheesecake: In a large bowl, beat cream cheese until smooth. Add sugar and mix well. Beat in sour cream, vanilla extract, lemon zest, and lemon juice. Add eggs one at a time, beating well after each addition.

5. Pour the cheesecake batter into the cooled crust. Drop spoonfuls of the raspberry sauce on top and swirl with a knife for a marbled effect.
6. Bake for 60-70 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
7. Refrigerate the cheesecake for at least 4 hours or overnight before removing from the pan.
8. Serve chilled and enjoy the refreshing combination of lemon and raspberry in this luscious cheesecake!
Indulge in this delightful Lemon Raspberry Swirl Cheesecake for a burst of citrusy sweetness in every bite! 🍋🍰