Lemon Pucker Cheesecake
By: Emily Jelassi
Published: Tuesday, October 19, 2010 - 1:32pm

Ingredients




CRUST
1 1/2 cups vanilla wafer crumbs, 35 cookies
2 tablespoons granulated sugar
1/2 teaspoon grated lemon peel
1/4 cup unsalted butter, melted
FILLING
24 ounces cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1 cup heavy whipping cream
3 tablespoons fresh lemon juice
1/4 teaspoon salt
1 tablespoon grated lemon peel
TOPPING
1 cup prepared lemon curd
1 pint fresh raspberries, pureed, for drizzling, if desired

Preparation

1 Heat oven to 350 degrees F. In medium bowl, combine all crust 2 Ingredients; mix well. Press in bottom and 1 inch up sides of ungreased 3 Inch springform pan. 4 In large bowl, beat cream cheese until fluffy. Gradually add 3/4 cup 5 Sugar, beating until smooth. Add eggs 1 at a time, beating well after 6 Each addition.  Add 1 cup whipping cream, lemon juice, food color and salt; beat until smooth. Stir in lemon peel. Pour into crust-lined pan. 7 Bake at 350 degrees F. for 55 to 65 minutes or until set. Cool in pan 8 Completely. 9 In small bowl, stir lemon curd to soften mixture. Spread smoothly over top 10 Of cheesecake to within 1/2-inch of edge. Refrigerate several hours or 11 Overnight. 12 Puree 1 pint of fresh raspberries until smooth.  Seive through a small wire mesh strainer to remove the seeds. 13 Just before serving, carefully run knife around sides of pan to loosen. 14 Remove sides of pan. Drizzle with pureed raspberries and garnish with lemon peel, if desired. Store in refrigerator until ready to serve. 15 TIP: * To prevent cracks on top of cheesecake, place pan of water on rack 16 Below cheesecake during baking. 17 NOTE: Lemon curd is a creamy custard that is available in large supermarkets and specialty gourmet shops.

About


A lemon infused graham cracker crusts surrounds a luscious and velvety lemon filling.  Served with a drizzle of fresh raspberry purée.