Lemon Swirl Cream Cheese Pie (3 stars)

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Lemon Swirl Cream Cheese Pie
4/7/12


We got together for our traditional Easter egg coloring. Savannah and Sage were in town and kept us all laughing. We also have a traditional Easter dinner on Sunday with spiral ham, funeral potatoes, and dinner rolls. I couldn't think of a traditional Easter pie so I went to the Crisco website which has a lot of great ideas. Lemon must be one of our favorite flavors because we seem to make a lot of them.

Baked Crust

Crust:
1-1/2 cups vanilla wafer crumbs
3/4 cup ground almonds, toasted
2 teaspoons grated lemon peel
7 teaspoons butter, melted

Lemon Curd:
1 teaspoon grated lemon peel
1/2 cup fresh lemon juice
1/2 cup sugar

Adding Cream Cheese Mixture

3 large eggs
1/4 cup butter, cubed

Cheesecake:
2 (8 oz.) pkgs. cream cheese softened
2/3 cup sugar
2 large eggs
1/2 cup sour cream
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract

Adding Swirl

Topping:
1/2 cup heavy cream
2 Tablespoons powdered sugar
1/2 teaspoon vanilla
12 to 15 fresh raspberries
1 lemon thinly sliced and quartered




Whisk together sugar, lemon juice and lemon peel in small saucepan. Whisk in eggs. Add butter. Cook over medium-low heat 7 minutes of until thickened, stirring constantly. Transfer lemon curd into bowl. Press plastic wrap directly onto surface to prevent skin from forming. Cool 30 minutes.

Heat oven to 350 F. Coat a 9-inch deep-dish pie plate with no-stick cooking spray. Stir together crumbs, almonds and lemon peel. Stir in butter. Press mixture onto bottom and sides of pie plate. Bake for 10 to 12 minutes or until set. Cool completely on wire rack.

Beat cream cheese and sugar in medium bowl with electric mixer on medium speed for 2 minutes or until smooth. Add eggs, one at a time, beating on low speed until just blended. Measure 1/2 cup prepared lemon curd and set aside. Add remaining lemon curd to cream cheese mixture with sour cream, vanilla and lemon extract. Mix until blended. Pour into prepared crust. Spoon reserved lemon curd by tablespoonfuls over cheesecake filling. Swirl into filling with a sharp knife. Bake 30 to 35 minutes or until center is almost set. Cool completely on wire rack. Cover and refrigerate several hours or overnight.

Beat cream, powdered sugar and 1/2 teaspoon vanilla in small bowl with electric mixer on medium speed until stiff peaks from. Pipe whipped cream onto pie, along inside edge of crust, creating a decorative boarder. Garnish with raspberries and lemon slices. Chill until ready to serve.

Jeff and Karly

Abby, Sage, and Savannah