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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
300�F. 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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