Lemon Raspberry Swirl Cheesecake

For Easter dessert, I decided to make a cheesecake since the one I made for Valentine's Day was so good. I used lemon zest in the batter and swirled in 2 layers of raspberry jam, and the flavor was fantastic.

Lemon Raspberry Swirl Cheesecake

adapted from Dorie Greenspan's Tall and Creamy Cheesecake

Crust:

2 packages of Chocolate Graham crackers (out of a box of 3), crushed

1 1/2 sticks of butter, melted

Filling:

4 8 oz. bricks of Cream Cheese

1 1/3 c. sugar

1/2 tsp Salt

1 tsp. pure vanilla extract

4 eggs

1 c. sour cream

1 lemon, zested

1 c. Rasberry Jam

Preheat oven to 350 degrees.

Melt butter in a bowl, toss in graham cracker crumbs and sugar.

Line the springform pan with a parchment paper circle.

Spray a springform pan wrapped in foil with nonstick spray.

Press graham cracker mixture into the bottom and up the sides, about 2" (I use a glass to help me press in the sides).

Bake for 10 minutes.

Remove, set aside.

Reduce oven temp. to 325 degrees.

While crust bakes, prepare filling.

Boil a kettle full of water.

Beat the cream cheese at a medium speed until soft and creamy (about 4 minutes).

With the mixer still running add the sugar and salt and continue to beat for another 4 minutes or so, the cream cheese should appear light and creamy.

Add the vanilla and the eggs one by one, beating well after each addition, about 1 minute.

Reduce speed to low, add the sour cream and lemon zest and beat for 1 minute.

Pour the water into a large roasting pan (I used a steel sautee pan with high sides)

Place the spring form pan in, then pour half the batter in the crust.

Put the jam in a piping bag and make a swirl of it over the batter.

Pour the remaining batter in, it will go above the crust.

Pipe a cross-hatch pattern on the top with jam, use a toothpick to swirl at a 45 degree.

Bake the cheesecake for about 1 hour and 30 minutes. It will be a little golden on top, and will puff up above the rim.

Turn off the oven, prop open, and allow to cool gently for a further hour.

Remove the tin from the oven and allow to cool to room temperature on a cooling rack, about another hour.

When the cake has cooled to room temperature refridgerate for a minimum of 4 hours or overnight.