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Seasons Lemon Macadamia Cheesecake With Raspberry Coulis

For Cheesecake Batter:
1-1/2 lbs. cream cheese
1-1/2 C. sugar
2 T. cornstarch
3 eggs
1-1/2 C. sour cream
1 lemon, zest and juice

For Macadamia Crumb Crust:
2 C. macadamia nuts, chopped to coarse crumbs
2 C. graham cracker crumbs
6 T. sugar
1 t. salt

For Raspberry Coulis:
4 lbs. raspberries, frozen
6 T. sugar
2 T. lemon juice

For cheesecake batter:
Using a Hobart mixer with paddle, cream sugar and cream cheese well, scraping frequently to avoid all lumps. When completely creamed, add cornstarch; scrape well. Add eggs 2 at a time until all are incorporated; scrape. Add sour cream, lemon zest and juice; scrape. Strain batter through china cap, refrigerate and store.

For crumb crust:
Combine all ingredients and mix until all crumbs are uniformly moistened. Divide batch between 2 springform pans. Press mixture evenly into bottom of pan and bake until edges turn brown. Remove from oven and let cool completely before adding cheesecake batter.

To bake cheesecakes:
Fill 2 10-inch springform pans 2/3 full with cheesecake batter and bake at 300F. until set, approximately 45 to 55 minutes. The center of the cake should barely jiggle when gently tapped. Let cool completely at room temperature and then refrigerate for at least 3 hours, preferably 24.

Makes 2 10-inch cakes.

For raspberry coulis: Place all ingredients in large sauce pot. Bring to a simmer. Strain through fine mesh chinois. Let cool and refrigerate.

    
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