The swirl cheese cake is really actually pretty simple to make. And in this version, I'm going to show you how to do a raspberry swirl with a lemon cookie crust. I've already prepared the cookie crust with just some crispy lemon cookies and butter. And that's already baked. I just use store brand, but I recommend getting crispy cookies, you can find soft lemon cookies and those could work but if they're too soft and maybe have too many oils, you know substituted fats they might not set up correctly or you might have to change the ratio of butter. So I always use preserves when I'm making my flavored swirl cheesecakes and the reason is, is that it's really just easier to make and it's the preserves already have stabilized in them so it just helps set up and keep nicer in the refrigerator.

It doesn't add a lot of extra liquid and make your cheese cake difficult to handle or longer to bake. So I have some high quality raspberry preserves, I always get organic, just a really good brand because you want something that the flavors really going to shine through. So, you know, I would recommend since it's kind of a small amount that you kind of splurge a little bit and get a good quality preserves, you can use any flavor you like. So I've already done my base cheesecake recipe, and I took out about a third and to that third of my base, I'm going to add about a third of a cup of preserves. And you can you know high quality preserves typically don't Come seedless if they're organic, so if you want to pass your preserves through a strainer to get off the seeds that's up to you.

I personally don't mind the seeds and even kind of like them, but that's generally a personal preference. So we're just gonna stir this in completely and as you can see it's giving in a very nice pinkish color, pinkish purple. Just mix it really well and I love that you're going to see the specs of the actual raspberry in there. So pretty. So we're going to start out by putting the plain batter the vanilla base All of it right in. Okay, and then when you pour the raspberry or whichever flavor you're using, you don't want to pour it all in one spot.

You want to pour it overtop and kind of a ring because we don't want to completely cover up the white base. We still want some of that to show through. And I also took some of my raspberry preserves and just put them in a Ziploc bag. I just did it this way to show you because it's really simple. You probably already have these storage bags at home. I believe this is about a quarter cup so you don't need a whole lot.

I'm just going to cut the tip have that for the corner off. Just do this across the top. Take your butter knife. Make sure you're catching some of that. Vanilla bass. Are you finding there's not enough where you want more of a contrast?

You can just sort of breathe, bring it up from the bottom. Just like that. I'm not gonna mess with this anymore. Other than maybe finish off my bag there. Just like that. Then you have all of the variations.

You've got the vanilla, the white, and the purple ish light purple ish and then the really deep red anything this is just so pretty and it's going to be marbled throughout. So just wrap this in tin foil or your crock pot bag, whichever you have and bake it the same way you would bake the base recipe