Lemon Swirl Cheesecake

Lemon Swirl Cheesecake

**Ingredients:**

**For the Crust:**
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted

**For the Cheesecake Filling:**
– 3 packages (8 oz each) cream cheese, softened
– 1 cup granulated sugar
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 cup sour cream

**For the Lemon Swirl:**
– 1/2 cup lemon curd (store-bought or homemade)

**For the Topping:**
– 1 cup heavy whipping cream
– 2 tablespoons powdered sugar
– 1 teaspoon vanilla extract
– Zest of 1 orange (for garnish)

**Instructions:**

1. **Prepare the Crust:**
– Preheat the oven to 325°F (163°C).
– In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
– Press the mixture into the bottom of a 9-inch springform pan, pressing it down firmly to create an even layer.
– Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the filling.

2. **Make the Cheesecake Filling:**
– In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
– Add the eggs, one at a time, beating well after each addition.
– Mix in the vanilla extract and sour cream until well combined.

3. **Create the Lemon Swirl:**
– Pour half of the cheesecake filling over the cooled crust.
– Drop spoonfuls of lemon curd onto the filling and use a knife or skewer to create swirls.
– Pour the remaining cheesecake filling over the swirled layer, then add more spoonfuls of lemon curd and create swirls on the top layer.

4. **Bake the Cheesecake:**
– Place the springform pan in a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
– Bake the cheesecake for 60-70 minutes, or until the center is set and the top looks slightly golden.
– Turn off the oven and leave the cheesecake inside for an additional hour with the oven door slightly open.
– Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.

5. **Make the Topping:**
– In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
– Spread the whipped cream over the chilled cheesecake.

6. **Garnish and Serve:**
– Garnish the top of the cheesecake with orange zest.
– Carefully remove the sides of the springform pan before slicing and serving.

Enjoy your delicious Lemon Swirl Cheesecake!