Craving4More Summer Recipe: Lemon Curd Raspberry Cheesecake

When we think of summer our minds immediately gravitate towards the idea of cookouts with our friends and family but, all the barbecued meats, beans and potato salad aside, we have true nostalgia in regards to the icebox-esque desserts that round out the wholeness of such intimate meals. So, you can only imagine how our hearts (and stomachs) brighten and swoon when reading this recipe for a creamy, citrusy and slightly sweet accompaniment from Craving4More founder, our friend and fellow blogger, Ashley Sara DeKam.


“It’s fresh berry season and we simply can’t get enough,” says DeKam. “And, lemon curd, well, that’s always in season in our house. This gorgeous sweet tart Lemon Curd Raspberry Cheesecake is absolutely perfect for summer!”


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.

Break me off a piece of that.

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.


*All images courtesy of Craving4More