This particular cheesecake was made for the birthday of someone special to me, Mr. Rose--Happy Birthday!!!!
|New York Lemon Cheesecake with Raspberry Hearts|
|This cheesecake makes a statement in its flavor and presentation.|
|Evenly smooth out the sour cream-lemon curd topping.|
|Evenly place raspberry dots using a piping bag and tip.|
|All you need is a piping bag, small round piping tip and a toothpick|
|Drag the toothpick in a circular motion, NEVER stop and pick back up!|
Heart Decorated Cheesecake
New York Lemon Cheesecake with Raspberry Hearts
Author: Brenna Bowers
An easy way to decorate without skimping on the 'WOW' factor!
1/4 cup frozen raspberries
4 Tablespoons orange juice
2 Tablespoons white sugar
1 Homemade New York Cheesecake, chilled (my favorite author:America's Test Kitchen)
1/2 cup lemon curd (my favorite brand: Trader Joe's)
1 1/2 cups sour cream
Extra tools: fine strainer, piping bag, small round piping tip, toothpick
In a small sauce pot on low heat , stir the raspberries, orange juice and sugar. Allow to simmer very low and slow for 10-15 minutes. (The mixture should become thicker than liquid but thinner than jam.) Cook longer or add a splash more orange juice if the consistency is not correct. Discard the seeds by passing the hot mixture through a fine strainer using a spatula. Allow to cool. Place into the piping bag with a piping tip.
In a small bowl, mix the sour cream and lemon curd. Spread onto the cooled cheesecake. Spread evenly with a spatula or back of a large spoon staring at the outer-edge of the cheesecake (spin the plate rather than your arm for perfect rings).
Pipe dots (smaller than the size of a chocolate chip) evenly spaced in a spiral until the entire cheesecake is covered.
Beginning with the dot on the outer most edge, drag a toothpick through each dot. NEVER PICK UP the toothpick unless you have drug the point through the end of the last dot.