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 purchased lemon curd

2/3 cup chilled whipping cream

2 1/4-inch thick lemon slices, each cut into 4 wedges
8 small mint sprigs

For Crust: Position rack in center of oven and preheat
to 350 Degrees 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 of 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. Gently shake pan to smooth out toppings.
Using tip of knife, gently swirl toppings, forming
marble design. Chill cake uncovered 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.

Serves 12

Bon Appetit Magazine Recipe
April 1995