"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Lemon Supreme Cheesecake Recipe

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This recipe for Lemon Supreme Cheesecake, by , is from The Siemers Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rosie Siemers
Added: Wednesday, April 8, 2009


11/2 cups vanilla wafer crumbs
2 tbls. sugar
1/2 tsp. grated lemon peel
1/4 cup butter,melted
3 pkgs. (8 0z.) cream cheese (softened)
3/4 cup sugar
3 egg
1 cup heavy whipping cream
1 tbls. grated lemon peel
3 tbls. fresh lemon juice
1/4 tsp. salt
1 jar (10 or 11 1/4 oz.) lemon curd
1/2 cup whipping cream
1 tbls. sugar

1) Heat oven to 325F. In medium bowl, mix crust ingredients. In ungreased 9-inch springform pan, press crumb mixture in bottom amd 1 inch up side.
2) In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Gradually beat in 3/4 cup sugar until smooth. Add eggs, one at a time, beating well after each egg. On low speed speed , beat in 1 cup of whipping cream, the lemon peel, lemon juice and salt until smooth. Pour into crust-lined pan.
3) Bake 55 to 60 min. or until set but slightly jiggly in center. Cool in pan on wire rack for 20 min. Carefully run knife around side of pan to loosen, but do not remove side of pan. Cool 1 hour and 30 mn.
4) In small bowl,stir lemon curd to soften mixture; spread evenly over top of cheesecake to within 1 inch of side. Refrigerate 3 hours or overnight.
5) Just before serving, remove side of pan. In small bowl, beat 1/2 cup whipping cream and 1 tbls. sugar with electric mixer on high speed until still peaks form. Serve cake with whipping cream and garnish with lemon peel. Store in refrigerator.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
20 min. (ready to serve in 5 hours 50 min.




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