Fabulous raspberry-lemon cheesecake
Cheesecakes
My maternal grandparents were born and raised in a small town in southwest Louisiana. Both came from humble origins, and after WWII, my grandpa took over a family restaurant and made it his own. He and my grandmother, Nanny, were beautiful, bright people who ran Frank and Bob's together, and traveled often to restaurant conventions around the U.S. On one such trip, Nanny picked up a recipe for the perfect cheesecake and proceeded to make roughly 6 a week at the restaurant for many, many years. <br />I grew up eating her cherry cheesecake for special occasions; my Dad always asked for it on his birthday. Nanny is 90 now and doesn't cook anymore; <br />over the years, this cheesecake recipe has evolved a bit as well but still retains its glorious creaminess. <br />I've adapted it to utilize fresh lemon juice and zest, rather than lemon extract. As well, I love fresh raspberries, and put them not only on top and inside but also as a layer in between by making a raspberry curd and spreading it on the cake when it (cake) is still slightly warm. <br />This is a delicious homage to my family and many wonderful memories.
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