Do you remember back in, oh I think it was December when I posted this Caramel Cheesecake recipe? I discussed how it was created for a shortbread cookie challenge courteous of Walkers. Well, through a hurricane, a new year, and a snow storm we finally had our challenge!!
Continuing to make use of all those amazing shortbread cookies, Walkers asked if the theme could be more spring oriented. Two flavors that resonate in my mind when it comes to spring are lemons and raspberries. I like to think of them as a bridge between winter and summer.
Still unable to get cheesecake off my mind, I simply just swapped out all my caramel for some meyer lemon juice and zest! A raspberry puree also gave me the perfect opportunity for a pretty swirl pattern on top.
I must say, in a week where we are going into chocolate overload – baking this fruity, citrusy cake three times (once to test and twice for the event) has been a pleasure for my palate! Don’t get me wrong, I love chocolate and even used some in the crust, but sometimes you need a little break.
1/2 cup meyer lemon juice (about 3-4 meyer lemons)
1/4 teaspoon salt
For the Meyer Lemon Whip Cream:
1/2 cup heavy whipping cream
2 tablespoons meyer lemon juice
1 tablespoon granulated white sugar
For the crust:
Butter or spray your springform pan and pre-heat your oven to 350 degrees F.
Using a food processor, pulse the cookies until they are completely broken down into a fine crumb and add the sugar and melted butter. Pulse a few more times until the mixture is like wet sand.
Dump into the springform pan and press firmly into the bottom and sides, going all the way up to the middle of the pan.
Bake for 8-10 minutes for a nice golden color. Remove to cool.
For the raspberry puree:
In a small saucepan on medium low heat mix together the raspberries, sugar and water. Cook for about 10 minutes until the raspberries are completely broken down.
Place a fine mesh strainer over a bowl and with a silicone spatula press through all the liquid, disposing the solids. If the puree seems a little thin, return to the pot and bring to a boil to cook for an additional minute. Let cool.
For the cheesecake:
Lower the temperature of the oven to 325 and bring water to boil in a teakettle.
Take your cooled crust and with a few layers of aluminum foil, wrap the bottom and sides, so no water will leak inside.
In the bowl of your stand mixer or using a hand mixer with a large bowl, cream together the cream cheese sugar and lemon zest until light and airy about 3-4 minutes. Then add the sour cream and eggs 1 at a time until well combined.
Scrape down the sides and bottom and finally add the meyer lemon juice and salt. Mix to combine.
Scrape everything together again and pour into the prepared pan.
Smooth the top of the cheesecake batter with a spatula and drizzle 1/4 cup of the raspberry puree in 3 circles (one large and then smaller inside each other). With a skewer or chopstick, make a swirl pattern. Reserve the remaining puree for later.
Place the springform pan into a larger pan and put both into the oven. Pour the boiling water into the larger pan so that it reaches about halfway up.
Bake for about an hour and 15 to 30 minutes or until the middle no longer jiggles.
Remove and let cool completely (about two hours) before removing from the pan.
For the whip cream:
Prior to serving, in your stand mixer, whip together the heavy whipping cream, meyer lemon juice and sugar until stiff peaks form, about 4-5 minutes.
Place into a piping bag and pipe circles of cream around the outside of the cake.
Chill the cheesecake for at least 6 hours or overnight before serving, and serve with the remaining raspberry puree and meyer lemon cream.