Ingredients
Equipment
Method
Preparation
- Preheat your oven to 325°F (160°C) and line an 8x8-inch baking pan with parchment paper.
- In a medium bowl, combine crushed graham crackers and melted butter. Press the mixture into the pan and bake for 10 minutes.
- In a large bowl, beat the cream cheese until smooth. Gradually add sugar, then eggs one at a time, followed by vanilla and lemon zest.
- Reserve half of the cheesecake batter, then mix lemon juice and food coloring into the remaining batter.
- Pour the plain batter over the crust, drizzle the lemon batter on top, and swirl to create a marbled effect.
- Bake for 30 to 35 minutes until the edges are set and the center is slightly jiggly.
- Let cool in the oven with the door ajar for an hour, then refrigerate for at least 4 hours.
Nutrition
Notes
To ensure a smooth cheesecake, avoid overmixing after adding eggs. Use fresh ingredients for best flavor.