Ingredients:
Raspberry Filling:
2 1/2 tsp cornstarch
1 tsp fresh lemon juice
1 tbsp warm water
2 1/2 cups raspberries
2 1/2 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 sour cream
6 tbsp lemon juice
2 tbsp lemon zest
3 large eggs + 2 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 mixture into a springform pan and bake. Prep pan for water bath.
Cheesecake: Blend cream cheese, sugar, flour, sour cream, lemon juice, and zest. Add eggs gradually. Pour into crust, add raspberry filling, and swirl.
Bake: Set in a water bath and bake. Allow to cool gradually in the oven, then chill.
Serve: Garnish with fresh raspberries and lemon slices