Lemon Raspberry Swirl (Print-Friendly Version)

# What You'll Need:

→ Raspberry Layer

01 - 2.5 teaspoons granulated sugar
02 - 1 tablespoon warm water
03 - 1 teaspoon fresh lemon juice
04 - 319 grams fresh or frozen raspberries
05 - 2.5 teaspoons cornstarch

→ Crust

06 - 39 grams granulated sugar
07 - 140 grams salted butter, melted
08 - 302 grams graham cracker crumbs

→ Lemon Cheesecake Mix

09 - 2 large egg yolks, room temperature
10 - 3 large eggs, room temperature
11 - 2 tablespoons lemon zest
12 - 90 millilitres lemon juice
13 - 173 grams sour cream
14 - 24 grams all-purpose flour
15 - 207 grams granulated sugar
16 - 678 grams cream cheese, room temperature

# Step-by-Step Directions:

01 - Pop your raspberries and sugar into a saucepan, then keep stirring on medium heat for a few minutes until they get juicy. Whisk cornstarch, lemon juice, and warm water together in a small bowl, making sure everything's dissolved, and pour that in. As everything simmers, mash and stir another few minutes till it's thick. Blitz the mixture in a food processor, strain out the seeds, and let it cool off on the side.
02 - Heat your oven up to 163°C. Grease the sides and line the bottom of a 23cm springform pan with parchment. In a bowl, stir sugar, melted butter, and graham cracker crumbs till it looks like wet sand. Press the crumbs tight into the bottom and a bit up the pan sides. Bake about 10 minutes, then let it cool down. Wrap the outside with foil so water won’t sneak in during baking.
03 - Lower oven to 148°C. In a big bowl, beat the cream cheese, flour, and sugar on low until smooth as can be. Add in the lemon juice, sour cream, and zest, mixing so everything gets along. One by one, plop in eggs, mixing gently after each and tossing in yolks last. Try not to over-mix it, just get it smooth and creamy.
04 - Mix a couple spoonfuls of cheesecake mixture into your raspberry sauce to lighten it. Pour most of the cheesecake blend over the crust—save some. Drop spoonfuls of half your raspberry sauce over the top, then swirl it all around with a spatula or knife. Level on the rest of the cheesecake mix, then dab on the last raspberry bit and swirl again for a cool marbled effect.
05 - Put your pan inside a bigger one and fill the bigger pan up with warm water until it reaches halfway up the springform sides—but don't let it pass the foil. Slide it all in the oven and bake around 85 minutes, just until the center wiggles a little if you shake it.
06 - Turn the oven off and leave the cheesecake in with the door closed for half an hour so the set keeps going slow. Crack the door open another half hour for a gentle cool-down. Pull it from the water bath and foil, then chill in the fridge until it’s fully cold.
07 - Release the cheesecake from the pan and move it to your serving plate. You can toss on some extra raspberries or lemon slices. Keep it chilled until you eat it, and for best taste, finish it within 3 to 4 days.

# Helpful Notes:

01 - Keep the mixer speed low and don't overbeat after adding eggs. That makes the inside creamy without cracks.

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