Lemon Raspberry Swirl Cheesecake (Print Version)

# Ingredients:

→ Raspberry Filling

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

→ Crust

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

→ Lemon Cheesecake Filling

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

# Instructions:

01 - In a small bowl, whisk cornstarch, lemon juice, and warm water together until the cornstarch dissolves. Place raspberries and sugar in a medium saucepan over medium heat, stirring continuously for 3 minutes as juices release. Pour in the cornstarch mixture and continue stirring and mashing the raspberries for another 3 minutes, allowing the mixture to bubble and thicken. Puree with a food processor, strain to remove seeds, and set aside to cool.
02 - Preheat oven to 163°C. Line a 23cm springform pan with parchment paper at the bottom and lightly grease the sides. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the base and up the sides of the prepared pan. Bake for 10 minutes, then set aside to cool. Wrap the outside of the pan with aluminum foil to protect from water bath seepage.
03 - Reduce oven temperature to 148°C. Using a large bowl, gently beat cream cheese, sugar, and flour on low speed until completely smooth. Incorporate sour cream, lemon juice, and lemon zest, mixing until homogeneous. Add eggs individually, mixing slowly after each addition, followed by egg yolks, ensuring the batter is well blended and smooth throughout.
04 - Stir two tablespoons of cheesecake filling into the cooled raspberry filling. Pour approximately three-quarters of the cheesecake mixture onto the cooled crust. Place spoonfuls of half the raspberry filling on top and use a knife or spatula to gently swirl into the batter. Layer the remaining cheesecake filling evenly, then dot the surface with the remaining raspberry mixture, swirling again for a marbled effect.
05 - Place the springform pan inside a larger pan and fill the outer pan with enough warm water to reach halfway up the sides of the springform pan, ensuring the foil barrier remains above the waterline. Bake for 85 minutes, or until the center is set but slightly wobbly.
06 - Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes to continue setting gently. Then, crack the oven door open and allow the cheesecake to cool for a further 30 minutes. Remove from water bath and foil, and refrigerate until completely chilled.
07 - Release the cooled cheesecake from the springform pan and transfer to a serving platter. Garnish with fresh raspberries and lemon slices if desired. Store refrigerated until ready to serve for best texture, consuming within 3–4 days of preparation.

# Notes:

01 - For a smooth and crack-free texture, always mix the filling on low speed and avoid overbeating after the eggs are added.

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