Ingredients: |
Ingredients: For the crust:
6 whole graham crackers, crushed ( about 3oz)
1 cup walnuts, roasted
1 Tbsp. butter, melted
2 tsp. grated lemon peel
For the filling:
2 8oz pkgs cream cheese, room temperature
1/2 cup sugar
1/2 cup frozen lemonade concentrate, thawed
2 tsp. grated lemon peel
3/4 cup sour cream
2 large eggs
For the topping:
1 cup sour cream
1 (11¼ oz) jar purchased lemon curd
2/3 cup chilled whipped cream
Garnish:
2¼” thick lemon slices, each cut in to 4 wedges
8 small mint sprigs
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Directions: |
Directions:FOR THE CRUST: Position rack in the center of oven. Preheat to 350°. Finely grind graham crackers in processor. Add nuts. Process until coarsely chopped. Add butter and lemon peel, blend using on/off button until crumbs are moist. Press crumbs firmly onto bottom of 9 inch springform pan, bake until crust is set, about 10 minutes. Cool. Maintain oven temperature. FOR THE 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 one a time, beating, just until combined. Pour filling on to crust. Bake until center moves only slightly when pan is shaken, about 15 minutes. Transfer cake to rack: cool five minutes. FOR THE TOPPING: Whisk 1 cup sour cream in small bowl until very smooth. Whisk lemon curd in another small bowl until very smooth. Run a small, sharp knife around edges of cake. Starting at outside edge of cake, spoon small alternating dollops of sour cream and lemon curd side by side in concentric circles on top warm cake, cover cake completely, gently shake pan to smooth out toppings. Using tip of knife, gently swirl toppings, forming a marble design. Chill cake uncovered overnight. Using electric mixer, beat cream in a medium bowl until stiff peaks form. Spoon cream into a pastry bag fitted with medium star tip, run a small sharp knife around sides of cake to loosen, release pan sides. Transfer cake to platter. Pipe cream in decorative scallops around top edge of cake. Garnish with lemon slices and mint sprigs. Serves 12. |
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