6whole graham crackersor 1 cup graham cracker crumbs
1cuptoasted walnutsor toasted pecans*
3tablespoonmelted butter
2teaspoonlemon zest
Cheesecake
16ouncescream cheeseat room temperature*
½cupsugar
½cupfrozen lemonade concentratethawed
2teaspoonlemon zest
¾cupsour cream
2eggs
Cheesecake Topping
1cupsour creamat room temperature
1jarprepared lemon curd11 oz jar
Garnish
1cupcold whipping cream
2tablespoongranulated sugar
2lemons sliced
2sprigs of mint
Instructions
Preheat oven to 350 degrees F.
Crust
If you are using whole graham crackers, add them to your food processor fitted with a steel blade. Process until they are finely ground. Add the toasted walnuts and process until coarsely chopped. Add the butter and lemon zest and process until the crumbs are moistened.
Pour this mixture evenly into a 9-inch springform pan and using a glass with a smooth bottom, gently press the mixture down until there are no loose crumbs. Bake for 10 minutes. Remove from the oven and cool on a wire rack.
Cheesecake
Add the cream cheese, sugar, lemonade concentrate, and lemon zest to a large mixing bowl. Beat with an electric mixer until smooth. Add the sour cream and mix well. Add the eggs one at a time and mix well after the addition of each egg.
Pour into the crust and bake for 50 minutes. The center will still jiggle slightly when the pan is shaken. Cool for 5 minutes on a wire rack. Run a sharp knife around the sides of the cheesecake to make sure it isn't stuck to the pan.
Topping
Stir the sour cream until it is smooth and creamy. In a separate bowl, stir the lemon curd until it is smooth and creamy. Start at the outside edge and use a teaspoon to alternate dollops of sour cream and lemon curd side-by-side in concentric circles on top of the warm cheesecake. Completely cover the top of the cheesecake. Shake the pan gently to smooth out the mixture. Use a knife to gently swirl the topping to marbleize. Allow to cool completely. Cover and refrigerate for 8-12 hours.
Garnish
Place a large mixing bowl (metal works best) and your electric mixer blades in the freezer for 15 minutes. Place the sugar and heavy cream in the bowl. Beat until stiff peaks form. Spoon into a pastry bag fitted with a medium star tip. (If you don't have a pastry bag, you can use a plastic storage bag. Simply snip a tiny bit off the point of the corner bottom. You want a hole that is about ⅛-1/4 inch in diameter. Squeeze a small amount of whipping cream out and see if the hole is large enough and if not, make it a little bigger.)
Run a sharp knife around the sides of the cheesecake again and release the sides of the pan. Place the cheesecake on a plate or cake stand. Pipe the whipped cream in a decorative border around the top edge. Garnish with lemon slices and sprigs of mint. Serve immediately and enjoy!
Notes
To toast walnuts or pecans, place nuts in a single layer on a baking sheet and roast in a 350-degree oven for approximately 10-12 minutes.Cream cheese needs to be at room temperature so it will combine easily with your other ingredients. To bring cream cheese to room temperature, remove from the refrigerator at least one hour before using and leave on the counter for about 30 minutes still in the original packaging. Unwrap and leave it out for an additional 20-30 minutes. Or, unwrap and place in a microwave-safe dish and heat for 10-15 seconds. If heating two blocks of cream cheese, add 15 seconds.[nutrition-label]