Preheat the Oven: Preheat your oven to 325Ā°F (165Ā°C). Grease a 9-inch springform pan to prevent the cheesecake from sticking. You can also line the bottom with parchment paper for easier removal after baking.
Make the Crust: In a medium bowl, combine 2 cups of graham cracker crumbs and 1/2 cup of melted unsalted butter. Stir until the crumbs are evenly coated with butter. Press the mixture into the bottom of the prepared springform pan to form an even crust. Use the back of a spoon to press it down firmly. Bake the crust in the preheated oven for about 10 minutes, then set it aside to cool.
Prepare the Cheesecake Filling: In a large mixing bowl, beat 3 packages of softened cream cheese with 1 cup of granulated sugar until smooth and creamy. This will take about 2-3 minutes of mixing. Add 1 teaspoon of vanilla extract, 1/4 cup of fresh lemon juice, and 1 tablespoon of lemon zest. Mix until well combined, adding a refreshing citrus flavor to the filling.
Add the 3 large eggs, one at a time, beating well after each addition. This ensures the eggs are fully incorporated into the mixture, giving the cheesecake a smooth texture. Once everything is mixed well, set aside.
Make the Raspberry Sauce: In a small saucepan, combine 1/2 cup of raspberry preserves, 1 cup of fresh raspberries, 1/4 cup of granulated sugar, 1 tablespoon of cornstarch, and 1/4 cup of water. Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes. Once thickened, remove from heat and let it cool slightly.
Assemble the Cheesecake: Pour the cheesecake filling into the cooled crust in the springform pan. Drop spoonfuls of the raspberry sauce over the cheesecake batter, then use a knife or toothpick to swirl the sauce into the batter, creating a beautiful marbled effect.
Bake the Cheesecake: Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set and the edges are lightly golden. The cheesecake should have a slight jiggle in the center when itās done. Allow it to cool in the pan for 10 minutes before removing the sides of the springform pan.
Chill: Let the cheesecake cool completely on a wire rack. Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight, to allow the flavors to meld together and the cheesecake to set properly.
Garnish and Serve: Before serving, garnish the cheesecake with additional fresh raspberries and a sprinkle of lemon zest for a vibrant, fresh finish. Serve chilled and enjoy every indulgent bite!
