Instructions:
1. Preheat the Oven: Set your oven to 325°F (163°C). Line a 9×13 inch baking pan with parchment paper, ensuring the paper extends up the sides for easy removal later.
2. Create the Crust: In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of the prepared pan, forming an even crust layer.
3. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with 1 cup of sugar until smooth and creamy. Add the vanilla extract and mix until incorporated.
4. Add the Eggs: Beat in the eggs one at a time, making sure each egg is fully mixed before adding the next. This helps create a smooth, lump-free batter.
5. Incorporate the Lemon: Mix in the sour cream, all-purpose flour, fresh lemon juice, and lemon zest. Continue beating until the mixture is velvety and smooth.
6. Swirl in Raspberry Preserves: Pour the cheesecake batter over the prepared crust, spreading it evenly. Drop spoonfuls of raspberry preserves onto the batter, then use a knife to gently swirl them into the cheesecake, creating a marbled pattern.
7. Bake: Bake in the preheated oven for 45-50 minutes, or until the cheesecake is set in the center and the edges are lightly golden.
8. Cool and Chill: Remove the pan from the oven and allow the cheesecake to cool to room temperature. Then, refrigerate for at least 4 hours, or preferably overnight, to let the bars firm up.
9. Garnish and Serve: Once chilled, slice the cheesecake into bars. Top each bar with fresh raspberries, lemon slices, and a dollop of whipped cream before serving for a refreshing and indulgent treat.
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