Lemon Raspberry Cheesecake with a Lemon Curd Topping

Prep Time: 20 mins  | Cook Time: 45 mins | Course: Dessert | Yield: 8 

This luscious lemony cheesecake has raspberries in the bottom third as well as a sugared layer of raspberries on the top. Gingersnaps make a great base and a lovely lemon curd is ladeled over the top at serving time.

1 14-oz pkg gingersnap cookies

5 oz butter, melted

2 8-oz pkgs cream cheese, at room temperature

¾ cup sugar

1 Tbsp cornstarch

3 eggs

1 lemon, zested

 ¼ cup lemon juice

½ tsp vanilla

1 tsp lemon extract

2 Tbsp lemon vodka, optional

¼ tsp salt

1 cup heavy cream

2 cups sour cream

12 oz raspberries, fresh or frozen and thawed

1 tbsp sugar

Preheat oven to 350*. Wrap a 10” springform pan tightly with three overlapping layers of foil (to make the pan water tight). Mix cookies/crackers, and butter in a food processor until the crumb mixture is fine. If not using a food processor, roll cookies/crackers in a gallon ziplock bag to fine crumbs using a rolling pin; stir crumbs with melted butter in a mixing bowl. Press mixture into foil wrapped springform pan and using a flat bottomed cup press the mixture up the sides of the pan. 

Beat cream cheese, sugar and cornstarch together in a mixer until smooth. Add in eggs, lemon zest and juice, vanilla, lemon extract, lemon vodka if using, salt and heavy cream; beat until well incorporated. Remove bowl from stand and whisk in the sour cream by hand scraping the bottom of the bowl before pouring a one inch layer of the filling over the cookie crumb base. Place a layer of raspberries over the cheesecake layer (about ⅔ of the berries) Pour the rest of the filling on top and smooth. Top with the rest of the berries and sprinkle the tablespoon of sugar over them. Place springform pan into a 12” pan (or larger) and add water to come halfway up the sides of the springform pan. Bake for 45 minutes. Turn off the oven without opening the door and allow the cheesecake to rest in the oven for one hour. Remove from the oven and let come to room temperature (about an hour). The cheesecake will still be a bit wobbly in the center. Chill cheesecake in the refrigerator a couple of hours or overnight. Unmold by running a thin knife between the cheesecake and edge of the pan when ready to serve. Release and remove the metal side, cut servings with a warm knife to keep slices neat (you may need to clean and rewarm the knife under hot water between slices. Once plated, spoon lemon curd over the top.

Lemon Curd (Microwave)

This bright lemon curd is pure sunshine and can be made in the microwave in 5 minutes. Lovely over cheesecake or toasted english muffins and so much more. This recipe is inspired by Jamie at my baking addiction. She recommends using the zest of 3 lemons, I however zested and juiced each lemon until I had the proper amount of juice (closer to 6 lemons). https://www.mybakingaddiction.com/fundamentals-simple-microwave-lemon-curd/  

1 cup sugar

3 eggs

½ cup butter, melted

3-7 lemons, zested

1 cup lemon juice (about 5-7 lemons)

Whisk sugar and eggs together in a 2 quart glass measurer or mixing bowl, pour in hot melted butter while whisking to temper the eggs. Stir in the zest and juice. Microwave for 1 minute and stir, repeating for 3-5 one minute intervals depending on the strength of your microwave (stirring after each minute). Curd is done when it coats the back of a wooden spoon. It will continue to thicken as it cools. Pour into a mason jar and store in the refrigerator. Shelf life is about two weeks.