Ingredients:
For the Crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
For the Cheesecake Filling:
3 cups cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1 cup sour cream
Zest of 2 lemons
Juice of 1 lemon
For the Lemon Swirl:
1/2 cup lemon curd
1 tbsp lemon juice
For the Raspberry Swirl:
1/2 cup raspberry puree
1 tbsp sugar
For Garnish:
Lemon zest curls
Fresh raspberries
Whipped cream
Directions:
Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of the prepared pan to form the crust.
In a large bowl, beat the cream cheese and sugar until smooth. Add the vanilla extract and eggs, one at a time, beating well after each addition. Mix in the sour cream, lemon zest, and lemon juice until well combined.
Pour half of the cheesecake filling over the crust and smooth the top.
In a small bowl, mix the lemon curd and lemon juice until smooth. In another small bowl, mix the raspberry puree and sugar until smooth.
Drop spoonfuls of the lemon mixture and raspberry mixture onto the cheesecake filling. Swirl gently with a knife to create a marbled effect. Pour the remaining cheesecake filling over the swirled layer and smooth the top.
Bake for 50-60 minutes, or until the center is set. Allow to cool completely in the oven with the door slightly ajar. Refrigerate for at least 4 hours or overnight.
Garnish with lemon zest curls, fresh raspberries, and whipped cream before serving.
Prep Time: 30 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 30 minutes
Kcal: 380 kcal
Servings: 12 servings