Adulting = cheesecake for breakfast, lunch, and dinner 💪🏼

RASPBERRY SWIRL CHEESECAKE

For the Crust:

• 1½ cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• ½ teaspoon pink salt
• ½ teaspoon cinnamon (optional)
  
  
  For the Raspberry Swirl:
• 2 cups raspberries
• ¼ cup sugar
• 1 tablespoon lemon juice
• 2 teaspoons lemon zest
• 1 teaspoon cornstarch
  
  
  For the Cheesecake:
• 32 ounces full-fat cream cheese, room temperature
• 1½ cups sugar
• ½ cup sour cream
• 1 teaspoon lemon zest
• ½ teaspoon salt
• 1 vanilla bean, seeds scraped
• 4 room-temperature eggs
• Boiling water, for baking
  
  

Directions

1. For the crust: Preheat the oven to 350°. In a medium bowl, mix together the crust ingredients and press into a 9-inch springform pan. Bake about 15 minutes until golden. Let cool completely.

2. For the raspberry swirl: In a medium saucepan, combine the swirl ingredients over medium heat. Cook until the raspberries have broken down and the mixture has thickened, 10 minutes. Transfer to a blender and purée until smooth, then strain.

3. For the cheesecake: Combine the cream cheese, sugar, sour cream, lemon zest, salt and vanilla seeds. Beat on medium speed until smooth in a stand mixer fitted with the paddle attachment. Add eggs 1 at a time with mixer on, scraping the sides of the bowl after each addition.

4. Wrap the bottom of the springform pan with 2 large sheets of foil and place in a roasting pan. Pour the cream cheese mixture over the crust. Spoon the raspberry purée over top and use a knife to swirl it into the batter.

5. Pour boiling water into the roasting rack halfway up the pan and bake until set, 1 hour and 45 minutes. After 1 hour, cover the cake loosely in foil for the remainder of the cooking time. Remove from the water bath and let cool completely. Refrigerate overnight and serve the next day at room temperature.
   
   
   
   
   
   
   
   
   
   
   
   
   
   ✨💛✨ Sara!