Lemon Raspberry Cheesecake

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 6 tablespoons unsalted butter, melted
• 4 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• Zest of 2 lemons
• 2 tablespoons lemon juice
• 1/2 cup raspberry preserves
• Fresh raspberries for garnish

• 1. Preheat your oven to 350°F (175°C).
• 2. In a medium bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted butter until thoroughly blended. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Set aside.
• 3. In a large mixing bowl, beat the cream cheese with 1 cup sugar and vanilla extract until smooth and creamy.
• 4. Add the eggs one at a time, beating well after each addition.
• 5. Stir in the lemon zest and lemon juice.
• 6. Pour half of the cheesecake mixture over the crust. Spoon dollops of raspberry preserves over the mixture and use a knife to swirl it throughout. Pour remainder of the cheesecake mixture over the top.
• 7. Bake in the preheated oven for about 55 minutes. The edges should be set, but the middle still slightly jiggly.
• 8. Turn off the oven and let the cheesecake sit in the oven with the door closed for 1 hour. Afterward, chill it in the refrigerator for at least 4 hours before serving.
•  9. Garnish with fresh raspberries before serving.

For fans of a bit more lemon flavor, consider adding an extra teaspoon of lemon zest to the cheesecake batter. If you’re catering to a crowd that’s less keen on raspberry, blueberry or strawberry preserves can work wonderfully as alternatives. For those watching their sugar intake, substitute the sugar in the crust and filling with a granulated sugar alternative suitable for baking.