Creating a Lemon Raspberry Cheesecake is an enjoyable and rewarding process. Follow these steps to ensure your cheesecake turns out perfectly:

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C).
2. In a medium bowl, combine graham cracker crumbs and sugar.
3. Stir in melted butter until the mixture resembles wet sand.
4. Press the mixture firmly into the bottom of a 9-inch springform pan.
5. Bake the crust for 10 minutes, then remove from the oven and let cool.

Step 2: Make the Raspberry Swirl

6. In a small saucepan, combine raspberries, sugar, and water.
7. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens, about 5 minutes.
8. Strain the raspberry mixture through a fine mesh sieve to remove seeds, and set aside to cool.

Step 3: Prepare the Cheesecake Filling

9. In a large bowl, beat the softened cream cheese until smooth and creamy.
10. Gradually add the sugar, beating until well combined.
11. Add eggs, one at a time, beating well after each addition.
12. Mix in vanilla extract, lemon zest, and lemon juice.
13. Sprinkle in the flour and mix until smooth and fully incorporated.

Step 4: Assemble the Cheesecake

14. Pour half of the cheesecake filling over the cooled crust.
15. Spoon half of the raspberry sauce over the filling, using a knife to gently swirl it into the batter.
16. Pour the remaining cheesecake filling on top.
17. Add the remaining raspberry sauce and swirl again for a marbled effect.

Step 5: Bake the Cheesecake

18. Place the springform pan on a baking sheet to catch any drips.
19. Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center jiggles slightly when shaken.
20. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.

Step 6: Chill the Cheesecake

21. Remove the cheesecake from the oven and let it cool to room temperature.
22. Refrigerate the cheesecake for at least 4 hours, or overnight for best results.