I wanted to bake another cheesecake – or prepare a no-bake cheesecake.
This time I wanted it to be über thick, extra rich, dense, and utterly delicious.
Not that my other cheesecakes have lacked in complexity – I just wanted this one to be super duper special.
Lemons. Meyer Lemons!!!
Homemade Easy Lemon Curd – with Meyer Lemons – yas!!
Lemon Curd Raspberry Cheesecake
Crust:
1 cup butter, melted
3 cups graham cracker “dust” (graham cracker crumbs)
Preheat the oven to 375 degrees. Line a cheesecake pan with parchment paper.
Mix together the cracker dust and butter and then spread and push into the bottom of the prepared pan. Bake for about 15 minutes, until aromatic and golden brown.
Remove from the oven and allow to cool.
Filling:
2 lbs. cream cheese, divided and softened to room temperature
1 cup powdered sugar
3 cups Easy Lemon Curd (OR Bonne Maman Lemon Curd)
1 pint fresh raspberries
In a food processor or with a stand mixer, whip together 1 lb. of the softened cream cheese and powdered sugar. Add a dash of vanilla, if you desire. Spread this cream over the cooled crust. Refrigerate for 1 hour.
In the same bowl, combine the remaining 1lb. cream cheese with 1 1/2 cups lemon curd. Whip until smooth. Spread this layer over the other cream cheese layer. Refrigerate for 1 hour.
Finally, spread the remaining 1 1/2 cups lemon curd over the last layer of cream.
Decorate with fresh raspberries.
Chill for several hours or overnight before slicing and serving.
