RASPBERRY SWIRL CHEESECAKE CRACKER

Switch to the whisk attachment, and with the mixer on low speed, slowly pour in the cream. Add the sour cream and stir until just combined. Stop the mixer to scrape the bottom and sides of the bowl to ensure even mixing.Mix on low speed until combined, then turn the mixer up to medium and beat until smooth and fluffy, about 2 minutes. Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, lemon zest and juice, vanilla extract and salt.Use a measuring cup or flat-bottomed glass to very firmly press the mixture into the bottom and about 1 1/2 inches up the sides of the pan. Spray a 9-inch springform pan with cooking spray, and pour the crumb mixture into the pan. Pour the crumbs into a bowl (or leave them in the bowl of the food processor), and add the butter, sugar and salt, and stir or pulse until the butter is evenly distributed and the crumbs are moistened.

RASPBERRY SWIRL CHEESECAKE CRACKER

Make the crust: If making your own graham cracker crumbs, add the graham crackers to the bowl of a food processor fitted with the blade attachment, or to a resealable bag, and pulse or crush until you have fine crumbs.Chill the purée while you prepare the rest of the cheesecake. You should have about 3/4 cup/180 milliliters of raspberry purée. If you’d like, add a teaspoon of seeds back to the purée for texture. Pour the mixture into a fine mesh sieve set over a bowl, and press the raspberry purée through with a spatula, scraping the underside of the sieve. Turn the heat to medium-high and continue to cook, while stirring, until it is thickened, 4 to 5 minutes. Cook, stirring frequently, until the mixture comes to a simmer.

Make the sauce: Combine the raspberries, sugar and lemon zest in a medium saucepan over medium heat.

Raspberry swirl cheesecake