Luscious Lemon Raspberry Swirl Cheesecake

Presented by Magical Recipes Only Prep Time: 20 minutes | Cooking Time: 60 minutes | Chilling Time: 4 hours | Total Time: 5 hours 20 minutes Kcal: 450 per serving | Servings: 12 serving Ingredients 2 cups graham cracker crumbs 1/2 cup unsalted butter, melted 3 packages (8 oz each) cream cheese, softened 1 cup granulated sugar 1 teaspoon vanilla extract 1/4 cup fresh lemon juice 1 tablespoon lemon zest 3 large eggs 1/2 cup raspberry preserves 1 cup fresh raspberries 1/4 cup granulated sugar (for raspberry sauce) 1 tablespoon cornstarch 1/4 cup water Directions Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan. In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of the springform pan to form the crust. In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar until smooth. Add the vanilla extract, lemon juice, and lemon zest. Mix until well combined. Add the eggs one at a time, beating well after each addition. Pour the cream cheese mixture over the crust in the springform pan. In a small saucepan, combine the raspberry preserves, fresh raspberries, 1/4 cup granulated sugar, cornstarch, and water. Cook over medium heat, stirring constantly until thickened, about 5-7 minutes. Let cool slightly. Drop spoonfuls of the raspberry sauce over the cheesecake batter. Use a knife to swirl the sauce into the batter, creating a marbled effect. Bake in the preheated oven for 50-60 minutes, or until the center is set and the edges are lightly golden. Remove from the oven and let cool completely. Refrigerate for at least 4 hours or overnight to allow the flavors to meld and the cheesecake to set. Before serving, garnish with additional fresh raspberries and a sprinkle of lemon zest if desired.