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Cheesecake, Lemon-Raspberry Swirl (D, TNT)
Source: Unknown
Serves: 12

1 10-ounce package shortbread cookies
1/4 cup unsalted butter, melted
3 tsp. lemon peel, grated, divided
1-1/2 cups (12 ounces) fresh raspberries
4 8-ounce packages cream cheese, at room temperature
1-1/3 cups sugar
2 tbsp. flour
4 eggs, at room temperature
2 tbsp. heavy whipping cream
2 tsp. vanilla extract
1/2 tsp. almond extract
2 tbsp. fresh lemon juice
1/2 cup fresh raspberries for garnish (optional)

Preheat oven to 325°F.

Wrap outside (bottom and side) of a 9" springform pan with wide heavy-duty foil.

Put cookies in food processor and process until finely ground. There should be 2-1/4 cups. In medium bowl, stir cookie crumbs, melted butter, and 1 teaspoon of the lemon peel until crumbs are evenly moistened. Press into bottom and 1" up sides of pan. Bake in preheated oven 8 minutes or until set.

Cool on wire rack. Leave oven on.

Place the 1-1/2 cups raspberries in food processor and process until puréed. Strain into small bowl. Make sure to strain at least 3/4 cup purée. Set aside.

In a large bowl, beat cream cheese and 1-1/3 cups sugar at low speed until smooth. Beat in flour. Beat in 2 of the eggs until combined, then repeat with remaining 2 eggs. Scrape down sides of bowl. Beat in cream and vanilla and almond extracts just until blended.

Transfer 2-1/2 cups of batter to a medium bowl, and stir in lemon juice and remaining 2 teaspoons lemon peel.

Stir in 1/2 cup of raspberry purée into batter remaining in large bowl until completely blended. Pour into crust. Place pan in large shallow roasting or broiler pan. Fill with enough hot water to come halfway up sides of spring form pan.

Bake in preheated oven 35 minutes.

Carefully slide out oven rack several inches. Pour reserved lemon batter evenly over top of cheesecake. Drizzle remaining 1/4 cup raspberry puree over top. Pull tip of knife lightly through top of lemon batter to swirl the puree, taking care not to run knife through lemon layer of cheesecake.

Return to oven and bake 25 to 30 minutes longer or until edges are puffed and top is dry to the touch (raspberry swirl may be moist). Center should move slightly when pan is tapped but should not ripple as if liquid.

Remove cake from water bath and remove foil. Place on a wire rack and cool, about 2 hours. Refrigerate at least 6 hours before serving. (Cheesecake can be made up to 3 days ahead). Garnish with the 1/2 cup raspberries, if desired.

Poster's Notes:
This outstanding dessert doubles as a gorgeous centerpiece for any summer meal.

Posted by Chana Billet

Nutritional Info Per Serving: N/A