Lemon Swirl Cheesecake

Lemon Swirl Cheesecake

Crust:

6 whole graham crackers (about 3 ounces)

1 cup walnuts, toasted

3 tablespoons butter, melted

2 teaspoons grated lemon peel

Filling:

2 8-ounce packages cream cheese, room temperature

1/2 cup sugar

1/2 cup frozen lemonade concentrate, thawed

2 teaspoons grated lemon peel

3/4 cup sour cream

2 large eggs

Topping:

1 cup sour cream, room temperature

1 11 1/4-ounce jar lemon curd, purchased or make your own (see recipe)

2/3 cup chilled whipping cream

2 1/4-inch-thick lemon slices, each cut into 4 wedges

8 small mint sprigs

Prepare the dessert 24 hours ahead, to give it time to cool overnight in the refrigerator.

For crust: Position rack in center of oven and preheat to 350° F. Finely grind graham crackers in processor. Add nuts; process until coarsely chopped. Add butter and lemon peel; blend using on/off turns just until crumbs are
moist. Press crumbs firmly onto bottom (not sides) of 9-inch-diameter springform pan. Bake until crust is set, about 10 minutes. Cool. Maintain oven temperature.

For filling: Using electric mixer, beat cream cheese, sugar, lemonade concentrate and lemon peel in large bowl until smooth. Beat in 3/4 cup sour cream. Add eggs 1 at a time, beating just until combined. Pour filling into crust. Bake until center moves only slightly when pan is shaken, about 50 minutes. Transfer cake to rack, cool 5 minutes.

Meanwhile, for topping: Whisk 1 cup sour cream in small bowl until very smooth. Whisk lemon curd in another small bowl until very smooth.

Run small sharp knife around sides of cake. Starting at outside edge of cake, spoon small alternating dollops of sour cream and lemon curd side by side in concentric circles atop warm cake, covering cake completely. Using tip of knife, gently swirl toppings, forming marble design. Chill cake uncovered in the refrigerator overnight.

Using electric mixer, beat cream in medium bowl until stiff peaks form. Spoon cream into pastry bag fitted with medium star tip.

Run small sharp knife around sides of cake to loosen. Release pan sides. Transfer cake to platter. Pipe cream in decorative scallop border around top edge of cake. Garnish with lemon slices and mint sprigs.

Lemon Curd

Makes about 2 1/2 cups

4 lemons

4 whole eggs

7 ounces butter

1 1/3 cups sugar

Grate zest (peel) of all lemons, then squeeze them. Place zest, juice and remaining ingredients in a heavy 2-quart pot. Bring to a full boil slowly, whisking so that eggs do not cook on the bottom. Remove from heat and strain into a bowl. Cool and refrigerate. Sauce will keep for at least 2 weeks in the refrigerator or indefinitely in the freezer.

12 servings.