Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs, crushed
  • 5 tablespoons (70g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar
  • 12 ounces (340g) fresh raspberries
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon lemon juice
  • 32 ounces (900g) cream cheese, softened
  • 1 ¾ cups (350g) granulated sugar
  • ¼ cup (30g) all-purpose flour
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon zest
  • 4 large eggs
  • Fresh Raspberries (optional)
  • Whipped Cream (optional)

Instructions:

  1. Make the Crust: Combine graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of the springform pan. Chill.
  2. Prepare Raspberry Puree: Combine raspberries, sugar, and lemon juice in a saucepan. Simmer until softened. Puree and strain. Cool.
  3. Make the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add flour, vanilla, and lemon zest. Beat in eggs one at a time.
  4. Assemble the Cheesecake: Pour half of the cheesecake filling into the crust. Dollop raspberry puree on top. Pour remaining cheesecake filling over the puree. Dollop remaining puree on top. Swirl the puree into the filling with a knife or skewer.
  5. Bake the Cheesecake: Wrap the springform pan in foil. Place in a larger baking sheet and add hot water to create a water bath. Bake at 325°F (160°C) until the edges are set but the center is still slightly jiggly.
  6. Cool and Chill: Turn off the oven and crack the door slightly. Let the cheesecake cool in the oven for 1 hour. Remove and chill in the refrigerator for at least 6 hours, or preferably overnight.
  7. Garnish and Serve: Remove from springform pan. Garnish with fresh raspberries and whipped cream (optional). Serve chilled.