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.