For the crust:
10 graham crackers
4 tablespoons butter, melted
Cheesecake batter:
2 8 oz. cream cheese, softened
1/2 cup sugar
2 lemons, juiced and zested
2 eggs
1 teaspoon vanilla extract
2 tablespoons flour
1/8 teaspoon salt
Raspberry swirl:
1/2 cup raspberries
2 tablespoons sugar
For the crust, crush 10 whole graham crackers into a fine powder. In a blender or a bowl, blend together the graham crackers with the melted butter until it forms a tacky form. Pour the crust into a lined pan and bake in a 350 degree oven for about 10 minutes. Remove from oven and set aside.
In a separate bowl, beat together the softened cream cheese and sugar until smooth. Add lemon juice, zest, eggs, and vanilla and beat until smooth. Add dry ingredients and mix. Pour cheesecake mixture into the crust and jiggle the pan so the batter settles equally.
In a blender, puree raspberries into a thin liquid. Strain puree to remove all the seeds then add the sugar to sweeten.
Slowly pour raspberry puree on top of the cheesecake and swirl all throughout the batter to create a marbling effect. Bake again for 30 minutes (it’s okay if the middle is still a little jiggly). Then refrigerate for at least 3 hours before serving. Cut cheesecake into bars and enjoy!
