Lemon Raspberry Cheesecake

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Preheat oven to 325 degrees. Line the bottom of your 9 inch springform pan with parchment paper and lightly spray with nonstick spray. Set aside.

CHEESECAKE

2 cups lemon shortbread cookie crumbs

2 Tbsp sugar

1/2 cup butter melted

4-8 ounce blocks of cream cheese softened to room temperature

1-1/3 cups sugar

2 Tbsp cornstarch

2 tsp vanilla

1 tsp lemon extract

2 Tbsp fresh lemon zest diced fine

3 eggs

1 cup heavy whipping cream

In a small bowl place cookie crumbs and sugar add melted butter and stir to all crumbs are coated. Place in the bottom and 1/2 inch up sides of spring form pan and place in the freezer while you make your filling.

In bowl of mixer place cream cheese and beat until cream cheese is fluffy. Add sugar,cornstarch,vanilla,lemon extract and zest beat  until combined well. Turn mixer down to lowest speed and add eggs one at a time just until each egg is combined. Turn off mixer and by hand stir in whipping cream. Pour into prepared crust and bake at 325 degrees for 75-80 minutes. Remove pan from oven and set on a rack. Let cool for 15 minutes and then run a knife around edge of pan. Continue to cool for another 45 minutes on rack and then place in fridge to set at least 4 hours.

LEMON CURD

3 ounces butter, room temperature

1 cup sugar

2 eggs plus 2 egg yolks

2/3 cup fresh lemon juice

1 tsp lemon zest diced fine

In bowl of mixer place butter and sugar, beat for about 2 minutes. Slowly add eggs and egg yolks beat for about 1 minute. Slowly stir in the lemon juice. Your mixture will look curdled but don’t worry it will be come smooth. Transfer in a medium sauce pan and cook on low heat until becomes smooth. Turn heat up to medium and stirring constantly cook until curd thickens about 15 minutes. Remove from heat and stir in zest. Place into a bowl and cover with plastic wrap making sure your plastic wrap touches the top of the curd so you don’t get a skin. Place in fridge and let cool completely.

12 ounces fresh raspberries rinsed and patted dry.

Once your cheesecake as firmed up (about 4 hours in the fridge) Place completely cooled lemon curd on top of cheesecake. On top of lemon curd arrange your raspberries. Place in fridge until ready to serve.

ENJOY!! 🙂

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