1-First, make the raspberry filling by whisking 2 1/2 teaspoons cornstarch with 1 teaspoon fresh lemon juice and 1 tablespoon warm water until dissolved. Heat 2 1/2 cups (319g) fresh or frozen raspberries with 2 1/2 teaspoons sugar over medium heat, stirring for 3 minutes. Add the cornstarch mixture and cook for another 3 minutes while mashing the raspberries, then puree and strain it before setting it aside to cool.

2-Preparing the Crust and Pan: Next, preheat your oven to 325°F (163°C) and line a 9-inch springform pan with parchment paper on the bottom, greasing the sides for easy release. Combine 2 1/4 cups (302g) graham cracker crumbs, 10 tablespoons (140g) melted salted butter, and 3 tablespoons (39g) sugar, then press this mixture firmly into the pan’s bottom and sides. Bake for 10 minutes and cover the pan sides with foil for the water bath setup. For more on adaptations, check out our dietary substitutions guide if you’re making a gluten-free version.

3-Lower the oven to 300°F (148°C) and prepare the filling by beating 24 ounces (678g) room-temperature cream cheese, 1 cup (207g) sugar, and 3 tablespoons (24g) all-purpose flour on low speed until smooth. Add 3/4 cup (173g) sour cream, 6 tablespoons (90ml) lemon juice, and 2 tablespoons lemon zest, mixing on low. Then, incorporate 3 large eggs and 2 large egg yolks one at a time, blending until just combined to keep the texture creamy.

4-To assemble, stir 2 tablespoons of the cheesecake filling into the cooled raspberry filling. Pour about 3/4 of the cheesecake filling into the crust, drop spoonfuls of half the raspberry filling on top, and swirl gently with a knife. Add the remaining cheesecake filling and repeat with the rest of the raspberry mixture, swirling again for that signature look.

5-Place the springform pan in a larger roasting pan and pour warm water into the roasting pan until it reaches halfway up the sides of the springform pan, below the foil. Bake for 1 hour and 25 minutes until the center is set but slightly jiggly. For cooling, turn off the oven and leave the door closed for 30 minutes, then crack it open for another 30 minutes before chilling in the refrigerator for at least 6 hours. For serving, remove from the pan and top with fresh raspberries and lemon slices, keeping it refrigerated until ready. Preparation takes about 1 hour prep, 2 hours and 25 minutes cook time, and totals 3 hours and 25 minutes, yielding 12 to 14 slices.