Rustic Easter Lemon Raspberry Rare Cheesecake - graham cracker crumbs

Method

• Combine crushed cookies with melted butter. You can crush them using a food processor or put them in a Ziploc bag and roll over with a rolling pin until finely crushed. Line an 8-inch springform with wax or parchment paper. Press cookie crumb mixture on the bottom of the pan. Refrigerate.
• In the meantime, beat the cream cheese with an electric mixer until smooth. Add sugar, heavy cream, yogurt, vanilla, lemon zest, and lemon juice. Mix well.
• In a small bowl, pour boiling water over gelatin. Stir until gelatin is completely dissolved. Let cool slightly. If it cools too much and it hardens, microwave for 15-20 seconds. Do not boil.
• Gradually beat in gelatin mixture into the cream cheese mixture. Pour half of the filling over the crust and freeze it until just set, about 15-20 minutes.
• Meanwhile, mix remaining filling with raspberry jam. Pour gently over the first filling layer. Refrigerate until completely set, about four hours.
• Gently remove the rim of the springform. Run a knife alongside the rim first, then using a kitchen torch or a hot towel warm up the sides a bit and release it.
• Decorate the cake as desired. Keep refrigerated.
• CANDIED LEMON SLICES (optional) Cut large lemon into thin slices. In a saucepan, mix 2 cups granulated sugar with 1 cup water until sugar is dissolved. Bring to a simmer. Add the lemon slices and simmer for 30 minutes. Drain and let the lemon slices air dry for a day. Dip the lemon rim in sugar if you wish before decorating the cake.