Lemon Pomegranate Swirl Cheesecake Recipe.

Instructions:

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.

2. Prepare the crust: In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.

3. Make the filling: In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.

4. Add vanilla extract, lemon zest, and lemon juice. Mix well.

5. Add eggs, one at a time, beating well after each addition.

6. Assemble the cheesecake: Pour half of the cheesecake batter over the crust in the springform pan.

7. In a small bowl, mix pomegranate juice into the remaining batter until well combined.

8. Spoon dollops of the pomegranate batter over the lemon batter in the pan.

9. Use a knife to swirl the batters together for a marbled effect.

10. Bake in the preheated oven for 55-60 minutes, or until the center is just set and the top appears slightly dry.

11. Allow the cheesecake to cool in the oven with the door slightly open for 1 hour. Then, refrigerate for at least 4 hours or overnight.

12. Garnish: Before serving, garnish with pomegranate arils.

Prep Time:

– Prep Time: 25 minutes
– Cooking Time: 55-60 minutes
– Cooling Time: 5 hours
– Total Time: 6 hours 20 minutes
– Servings: 10-12

Enjoy the refreshing tang of lemon and the burst of pomegranate in every bite!

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