Saturday, March 30, 2013

Meyer Lemon Cheesecake with Raspberry Sauce

Happy Easter. No bunny cakes or cupcakes with nests of chocolate atop them for this year's Easter dinner.  Instead, I've opted for a sophisticated and rather decedent cheesecake flavored with lots of juice and zest from  slightly sweet Meyer lemons and topped with a lovely raspberry sauce. It just screamed Spring to me.

This cheesecake differs from ones I have made in the past in that the crust is a shortbread rather than the normal graham cracker crumb concoction.  It too contains some lemon zest, making it a perfect compliment for the creamy filling.  This recipe is a keeper!

Meyer Lemon Cheesecake with Raspberry Sauce

1 cup flour
¼ cup sugar
1 teaspoon lemon zest
½ cup butter
1 slightly beaten egg yolk
¼ teaspoon vanilla

3 packages cream cheese
2 teaspoons lemon zest
2 lemons, juiced
1 1/2 cups sugar
¼ teaspoon salt
4 egg yolks
¼ cup sour cream
Raspberry Sauce :
1 cup of raspberry jam (I used seedless jelly)
1 cup of fresh raspberries  (I used frozen berries)
1 tablespoon of lemon zest

Preheat oven to 400.

Make Crust:
Combine first 3 ingredients. Cut in butter till crumbly. Add egg yolk and vanilla; mix well. Pat 1/3 of dough on bottom of 9-inch spring-form pan (sides removed). Bake about 8 minutes or till golden; cool. Butter sides of pan; attach to bottom. Pat remaining dough on sides of pan to height of 1 3/4 inches.

Preheat oven to 450.

Make Filling:
Add softened cream cheese into the bowl of a mixer fitted with the paddle attachment. Beat until creamy; add sugar, lemon juice and zest. Add egg yolks one at a time, beating after each just to blend. Add sour cream and stir to combine.

Turn into crust-lined pan. bake at 450 for 12 minutes; reduce heat to 300 degrees; bake 55 minutes or till knife inserted off-center comes out clean. Remove from oven; cool 1/2 hour; loosen sides of cheesecake from pan with knife. Cool 1/2 hour more; remove sides of pan. Cool 2 hours longer.

Raspberry Sauce:
Put jam into a microwave safe bowl and heat for 1 minute until melted. Add raspberries and stir to coat. Pour over cooled cheesecake


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