Refreshing Lemon Raspberry Cheesecake – Zesty, Creamy & Swirled with Summer Flavor

3️⃣ Prepare the Cheesecake Filling

9. In a large bowl, beat cream cheese for 2 minutes until smooth and creamy.
10. Add powdered sugar and continue to beat until fully incorporated.
11. Beat in eggs one at a time, mixing on low speed just until combined (do not overbeat to avoid cracking).
12. Add sour cream, lemon juice, lemon zest, and vanilla extract. Mix until smooth.
13. Fold in the flour gently with a spatula until just combined.

4️⃣ Assemble

14. Pour the cheesecake filling over the pre-baked crust and smooth the top with a spatula.
15. Spoon raspberry sauce over the surface in dollops or stripes. Use a toothpick or skewer to gently swirl for a marbled effect.

5️⃣ Bake in a Water Bath

16. Wrap the outside of the springform pan in foil to prevent leaks, and place it in a larger baking pan.
17. Pour hot water into the outer pan to reach halfway up the sides of the springform.
18. Bake at 320°F (160°C) for 55–65 minutes, or until edges are set and the center jiggles slightly.
19. Turn off oven, crack door slightly, and let cheesecake cool inside for 1 hour to prevent cracking.

6️⃣ Chill & Serve

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