Lemon Pucker Cheesecake
2 tablespoons granulated sugar
1/4 cup unsalted butter, melted
24 ounces cream cheese, softened
3/4 cup granulated sugar
1 cup heavy whipping cream
1/4 teaspoon salt
1 pint fresh raspberries, pureed, for drizzling, if desired
Heat oven to 350 degrees F. In medium bowl, combine all crust
Inch springform pan.
Of cheesecake to within 1/2-inch of edge. Refrigerate several hours or
Just before serving, carefully run knife around sides of pan to loosen.
Below cheesecake during baking.
NOTE: Lemon curd is a creamy custard that is available in large supermarkets and specialty gourmet shops.