Lemon raspberry cheesecake

This is a decadent dessert that highlights both lemon and raspberry. This can be done in mason jars or as a whole cheesecake. The raspberry sauce and lemon curd can be store bought to make it a bit less labour intensive. To make a whole cheesecake I found the use of extendable vacuum sealer bags and a pot lid on top of the cheesecake to prevent the liquid from being sucked out. I found the trick in a YouTube video of a pumpkin cheesecake sous vide whole. To make the cheesecake whole the it is 176F for 5 hours, for mason jars the time is 1.5 hours.

Author

Tabatha Cyrus

Prep Time: 00:00

Recipe Time: 05:00

Temperature : 176F / 80C

Ingredients

• Raspberry sauce:
• 2 1/2cups of raspberries
• 1/2 sugar
• 1/4 cup lemon juice
• 1/4 cup water
• 1/2 teaspoon vanilla extract
• 2 1/2 teaspoon cornstarch
• 2 tablespoons of water
• Crust:
• 2 cups chocolate cookie crumbs
• 5 tablespoons of melted butter
• Pinch of salt
• Lemon curd:
• 5 egg yokes
• 3/4 cups of sugar
• 3/4 cups of melted butter
• 2 tablespoons of lemon zest
• 1/2 cup lemon juice
• Cheesecake:
• 11/2 cups of sugar divided
• Zest of 2 lemons
• 2 tablespoons of flour
• 4 cups of cream cheese, room temperature
• 4 large eggs, room temperature
• 1/4 cup lemon juice
• 2 teaspoons of vanilla extract
• 1 cup sour cream
• 1/2 cup raspberries for decoration.

Directions

1. Raspberry sauce: 1. In a sauce pan combine lemon juice, water, sugar and 2 cups of raspberries over medium heat until sugar is dissolved. 2. Heat mixture to a boil, stirring frequently. 3. Add vanilla and reduce to a simmer. 4. Combine the cornstarch and water in a small bowl. Add the slurry mixture to sauce pan and stir frequently to avoid lumps. 5. Remove thicken sauce from heat and allow to cool before adding the rest of the raspberries. 6. Set aside until assembly time.
2. Lemon curd: 1. In a blender or food processor blend the lemon zest and sugar until it is a pale yellow. 2. With blender running at the lemon juice. 3. Then add the egg yoks one at a time to running blender, ensuring that they incorporate. 4. Add melted butter to running blender. 5. Add to mason jars and cook at 167 for 1 hour. 6. Remove from water and allow to cool at room temperature. 7. Set aside until assembly.
3. Crust: 1. Heat oven to 350F. 1. Mix cookie crumbs with melted butter and salt in a bowl. 2. Press crust into pan in an even layer with 1 inch up the sides or mason jars. 3. Cook for 10 minutes (optional for mason jar cheesecakes) then set aside on a wire rack until assembly.
4. Filling: 1. In a food processor or blender add 1/2 the sugar and the lemon zest until pale yellow. 2. In a small bowl combine the lemon sugar, remaining sugar and flour. Set aside . 3. In a stand mixture with the paddle attachment beat the cream cheese until smooth. 4. Scrap down the sides and beat it some more before adding sugar mixture. Ensure sugar mixture is incorporated and smooth scraping the sides as needed. 5. On low speed add eggs one at a time ensuring they are just incorporated but that the mixture isn't overworked. 6. Scrap down the sides and add lemon juice, vanilla and soured cream. Beat on low until incorporated then on medium low for 10 seconds. 7. Set aside.
5. Assembly: 1. Pour raspberry sauce on top of the crust. 2. Add in cheese cake filling. 3. Dallop lemon curd on top and using a knife swirl it into cheesecake top. 4. Close mason jars fingertip tight or using extendable vacuum seal bag and pot lide seal whole cake. 5. Sous vide the cheesecake either whole or in mason jars for allotted time.

Finishing Steps

1. 1. Remove from sous vide and allow to cool at room temperature for 3 or 4 hours. 2. Allow to cool in fridge overnight 3. Add raspberries on top, and serve