Meyer Lemon Raspberry Swirl Cheesecake Recipe
"This cheesecake gets a dose of fresh, fruity flavors from Meyer lemons and raspberries. A buttery and sweet crust made from shortbread cookies proves to be the perfect match for the rich and creamy cake. ..."
INGREDIENTS
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FOR THE CRUST:
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12 chocolate chip cookies, such as Walkers Quadruple Chocolate Chunk Cookies
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12 lemon shortbread cookies, such as Walkers Pure Butter Shortbread Lemon Thins
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2 tablespoons granulated white sugar
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4 tablespoons unsalted butter, melted, plus more for greasing.
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FOR THE RASPBERRY PUREE:
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10 ounces fresh or frozen raspberries
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1/4 cup granulated white sugar
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1/4 cup water.
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FOR THE CHEESE:
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Four 8-ounce blocks cream cheese, at room temperature
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1 cup sour cream, at room temperature
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4 large eggs, at room temperature
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1 cup granulated white sugar
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2 tablespoons Meyer lemon zest
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1/2 cup Meyer lemon juice
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1/4 teaspoon salt.
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FOR THE LEMON WHIPPED CREAM:
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1/2 cup heavy whipping cream
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2 tablespoons Meyer lemon juice
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1 tablespoon granulated white sugar
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