Lemon Raspberry Swirl Cheesecake

Ingredients:

Raspberry Filling:

2 half tsp cornstarch
1 tsp sparkling lemon juice
1 tbsp heat water
2 half cups raspberries
2 half of tsp sugar

Crust:

2 1/4 cups graham cracker crumbs
10 tbsp melted salted butter
3 tbsp sugar

Lemon Cheesecake Filling:

24 oz cream cheese, room temperature
1 cup sugar
3 tbsp all-purpose flour
3/4 cup bitter cream
6 tbsp lemon juice
2 tbsp lemon zest
3 massive eggs + two egg yolks, room temperature

Instructions:

Prepare Raspberry Filling: Whisk cornstarch, lemon juice, and water. Cook with raspberries and sugar, then puree and strain.
Crust: Press crumb combination into a springform pan and bake. Prep pan for water bath.
Cheesecake: Blend cream cheese, sugar, flour, bitter cream, lemon juice, and zest. Add eggs gradually. Pour into crust, add raspberry filling, and swirl.
Bake: Set in a water bathtub and bake. Allow to cool step by step in the oven, then chill.
Serve: Garnish with sparkling raspberries and lemon slices.

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