I’ll be honest, cheesecake is not one of my favorite desserts. If you’re a longtime reader you already know this. I feel bad because I know a lot of people out there absolutely love it. It’s okay, but I’d much rather have a piece of chocolate cake or a scoop of ice cream. I keep waiting for my opinion to change. 26 years and it hasn’t changed.
I do love the crust and toppings on cheesecake. I just eat around the cheesecake part. Heh.
This cheesecake was pretty good, though. I enjoyed the amaretti cookie crust, the lemon filling, and the fresh raspberries on top. I absolutely love raspberries. They taste so wild and tart.
Do you enjoy berries as well? Would you like to win some coupons for Driscoll’s berries?
I adore Driscoll’s berries. I probably buy their strawberries the most, but I do like their raspberries and blueberries too.
Driscoll’s has generously given me some coupons to give away to Sugar Plum readers. Two lucky readers will receive $12 in savings on all Driscoll’s berries. To enter the giveaway, in the comment section please tell me your favorite kind of berry.
Strawberry? Raspberry? Blueberry? Blackberry? Gooseberry? Huckleberry? Snozberry?
I’ll choose the winners on Friday. This is a berry fun giveaway.
While we’re on the subject of berries, I have to tell you, Berry Berry Kix isn’t as good as it used to be when you were a kid. I threw almost an entire box away in the trash. I’m not one to waste cereal, so this is really something. I felt like Oprah. I bet she has a box of cereal for every day of the year.
Anyway, you must bake this cheesecake. I think it’s more delicious than regular cheesecake because the recipe calls for lots of egg yolks and cream, creating more of a cheesecake-crème brulee flavor. I swirled homemade Meyer lemon curd (recipe to come) into the filling. Mmmm. So what we have here is a lemon cheesecake crème brulee on a bed of buttery-amaretti cookie crumbs topped with fresh raspberries. Perfect for spring, no?
Raspberry Lemon Cheesecake
1/2 cups ground amaretti cookies
1/4 cup unsalted butter, melted
2 1/2 (8 ounce) packages cream cheese, softened
1 cup granulated sugar
2 teaspoons vanilla extract
1/2 cup heavy cream
6 egg yolks
1/2 cup lemon curd
1 half pint Driscoll raspberries
Heat oven to 325 degrees F.
In a large bowl, mix together cookie crumbs and melted butter until well combined. Press into the bottom of a 10-inch springform pan. Bake 10 minutes or until golden and crisp.
In a large mixing bowl, using a mixer on medium speed, beat together cream cheese and sugar until fluffy – about 1 minute. Beat in vanilla and cream until combined. Beat in egg yolks until well combined – about 2 minutes. Pour batter over prepared crust. Swirl lemon curd throughout cheesecake batter. Bake 1 hour and 10 minutes, or until light golden brown around edges, and no longer wobbly. Turn off oven and allow cheesecake to cool in oven for 10 minutes. Remove pan from oven and cool 1 hour. Cover and refrigerate for 4 hours or until ready to serve.
Makes 10 servings
