Raspberry Swirl Cheesecake

Ingredients

• 16 ounce weight cream cheese fat-free softened
• 3 large egg whites 
• 2 large eggs 
• 2 tablespoons flour all-purpose
• 9  graham crackers 
• 2 teaspoons lemon zest fresh finely grated
• 1 cup cream sour reduced-fat
• 6 ounces raspberries fresh
• 0.3 teaspoon salt 
• 1.3 cups sugar divided
• 2 teaspoons vanilla extract pure
• 3 tablespoons vegetable oil 
• 2 tablespoons water 
• 16 ounce cream cheese softened

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• oven
• knife
• hand mixer
• roasting pan
• springform pan
• skewers

Directions

1. Preheat oven to 35
2. Coat a 9-inch springform pan with cooking spray. Pulse graham crackers in a food processor until finely ground.
3. Add oil and water; pulse until clumps form. Press crumbs into bottom and 1 inch up side of pan.
4. Bake until fragrant (about 10 minutes). Cool on rack. Reduce oven temperature to 32
5. Process raspberries in food processor with 2 tablespoons sugar until smooth. Strain pure into a small saucepan. Boil mixture for 3 minutes, until slightly thickened. Cool to room temperature.
6. In the bowl of an electric mixer, beat cream cheese and remaining 1 1/4 cups sugar until smooth (about 5 minutes).
7. Add sour cream and beat until just combined.
8. Add eggs then egg whites, one at a time, beating after each addition to incorporate.
9. Add flour, vanilla, lemon zest, and salt, and mix until combined.
10. Pour batter into prepared pan, then place cheesecake into a roasting pan. Drop teaspoons of raspberry pure all over top of cheesecake. Using a wooden skewer or knife, swirl the pure.
11. Place roasting pan in oven and add hot water to roasting pan to a depth of 2 inches.
12. Bake until cake is set but the center still jiggles (about 1 hour, 10 minutes). Turn off oven. Cool cheesecake in closed oven for 30 minutes.
13. Remove springform pan from water bath. Run a knife around inside edge of pan; cool to room temperature. Chill until firm (at least 6 hours) before unmolding.