Cheesecake with Raspberry Swirl (Print Version)

# Ingredients:

01 - 2 cups graham cracker crumbs.
02 - ½ cup unsalted butter, melted.
03 - 4 (8 oz) packages cream cheese, softened.
04 - 1 cup granulated sugar.
05 - 1 cup sour cream.
06 - 4 large eggs.
07 - ½ cup freshly squeezed lemon juice.
08 - 2 tablespoons grated lemon zest.
09 - 2 cups fresh raspberries (or frozen).
10 - 1 tablespoon granulated sugar.

# Instructions:

01 - Heat oven to 325°F. Mix graham cracker crumbs with melted butter and press into a 9-inch springform pan. Bake 10 minutes.
02 - Beat cream cheese and sugar until smooth. Mix in sour cream, eggs, lemon juice, and zest until just combined.
03 - Blend raspberries with sugar until smooth.
04 - Pour cheesecake batter over cooled crust. Spoon raspberry puree on top and swirl with a knife.
05 - Bake 55-60 minutes until edges are set but center jiggles slightly.
06 - Cool in turned-off oven with door cracked for 1 hour.
07 - Chill in fridge at least 4 hours or overnight.
08 - Remove from pan and serve with fresh raspberries or powdered sugar.

# Notes:

01 - Store in fridge up to 5 days.
02 - Can be frozen for 3 months.
03 - For best results, let ingredients reach room temperature before mixing.

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