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LEMON SWIRL CHEESECAKE

posted by Pete and Carla on FamilyFare


List of Ingredients




Crust
6 whole graham crackers (about 3 ounces)
1 cup walnuts, toasted
3 tablespoons butter, melted
2 teaspoons grated lemon peel

Filling
2 8-ounce packages cream cheese, room temperature
1/2 cup sugar
1/2 cup frozen lemonade concentrate, thawed
2 teaspoons grated lemon peel
3/4 cup sour cream
2 large eggs

Topping
1 cup sour cream, room temperature
1 11 1/4-ounce jar purchased lemon curd

2/3 cup chilled whipping cream

2 1/4-inch-thick lemon slices, each cut into 4 wedges
8 small mint sprigs



Recipe



For Crust: Position rack in center of oven and preheat
to 350?F. Finely grind graham crackers in processor.
Add nuts; process until coarsely chopped. Add butter
and lemon peel; blend using on/off turns just until
crumbs are moist. Press crumbs firmly onto bottom (not
sides) of 9-inch-diameter springform pan. Bake until
crust is set, about 10 minutes. Cool. Maintain oven
temperature.

For filling: Using electric mixer, beat cream cheese,
sugar, lemonade concentrate and lemon peel in large
bowl until smooth. Beat in 3/4 cup sour cream. Add
eggs 1 at a time, beating just until combined. Pour
filling into crust. Bake until center moves only
slightly when pan is shaken, about 50 minutes.
Transfer cake to rack; cool 5 minutes.

Meanwhile for topping: Whisk 1 cup sour cream in small
bowl until very smooth. Whisk lemon curd in another
small bowl until very smooth. Run small sharp knife
around sides of cake. Starting at outside of edge of
cake, spoon small alternating dollops of sour cream
and lemon curd side by side in concentric circles atop
warm cake, covering cake completely. Gently shake pan
to smooth out toppings. Using tip of knife, gently
swirl toppings, forming marble design. Chill cake
uncovered overnight.

Using electric mixer, beat cream in medium bowl until
stiff peaks form. Spoon cream into pastry bag fitted
with medium star tip.

Run small sharp knife around sides of cake to loosen.
Release pan sides of cake to loosen. Release pan
sides. Transfer cake to platter. Pipe cream in
decorative scallop border around top edge of cake.
Garnish with lemon slices and mint sprigs.