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Lemon Cheesecake/Raspberry Chambourd

Source of Recipe

Posted by Bearsy


Recipe Introduction

Use a conventional espresso machine to foam the flavored milk.

List of Ingredients

Cheesecake Crust
1/3 cup Graham cracker crumbs
6 Tbs. sugar
1/2 stick unsalted butter, softened

Filling
1 lb. cream cheese at room temperature
1/4 cup sugar
1 tsp. vanilla extract
5 whole eggs, lightly beaten
juice of one lemon
zest of one lemon (yellow part only), chopped extremely fine

Topping
1 1/2 cups sour cream
1/2 cup sugar
1 tsp. vanilla extract

Raspberry Chambourd Foam
1 cup 2 percent milk
2 oz. (1/4 cup) fresh raspberries
2 Tbs. sugar
1 oz. Chambourd liqueur
whole raspberries and mint leaves for garnish



Recipe

Preheat oven to 350° F.

Combine all ingredients for crust. Lightly butter sides of a 9-inch springform pan. Press crumb crust into bottom of pan and bake for 12 minutes.

Meanwhile, combine all ingredients for filling. Pour into baked crust and return to oven. Bake 45-50 minutes. To test for doneness, insert a toothpick into center of cheesecake; cake is baked when toothpick comes out clean.

While cake is baking, combine all topping ingredients. Pour topping onto cheesecake and spread over top with rubber spatula. Return to oven and bake an additional 12 minutes.
Remove from oven and cool on a wire rack until cake pulls away from the sides of the pan. Remove rim of pan and refrigerate for at least one hour.

Make the foam: Combine all ingredients in a blender, and blend until smooth. Strain to remove raspberry seeds. Steam liquid until thick and frothy.

Slice cake and place on individual dessert plates. Spoon Raspberry Chambourd Foam on top of cheesecake slices, garnish with fresh raspberries and mint, and serve immediately.

Serves 10 - 12.
- from The Denver Post, 8/15/01