Give your pie a clever name – and tell us about your crust and filling.
Bucky Badger Lemon Cheesecake. It has a shortbread crust with lemon zest. I baked the bottom for 6 minutes. After it cooled I added the sides of the crust up the springform ring and poured in the filling. The filling has 2 1/2 pounds of cream cheese, 4 whole eggs, 2 egg yolks, sugar, heavy cream, vanilla and lemon zest.
Was your pie underbaked, overbaked or just right? What was your favorite part of the process?
It was just right! You have to make sure the cream cheese is soft enough before you beat in the sugar and eggs. I love how velvety smooth the filling gets.
How did you add a Wisconsin touch to your flavors or decoration?
I made raspberry jam from our garden’s raspberries and let it set up in the refrigerator. It was very thick. I spooned it into the Bucky Badger Cookie Cutter mold. I gingerly lifted the cookie cutter and added whole raspberries on top.
How did you do?