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Lemon Curd Cheesecake Recipe

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This recipe for Lemon Curd Cheesecake, by , is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Pam Mays

Category:
Category:

Ingredients:  
Ingredients:  
2 cups all-purpose flour
1/2 cup powdered sugar
/4 teaspoon salt
1/2 cup cold butter, cubed
2 egg yolks
1 - 2 Tablespoons ice-cold water
4 (8 ounce size) packages cream cheese, softened
1 cup granulated sugar
4 large eggs
2 teaspoons vanilla
2 cups Lemon Curd (see recipe this section)

Directions:
Directions:
Pulse first 3 ingredients in a food processor 3 or 4 times or just until blended. Add butter, and pulse 5 or 6 times or until crumbly. Whisk together egg yolks and one Tablespoon ice-cold water in a small bowl; add to butter mixture, and process until dough forms a ball and pulls away from sides of bowl, adding up to one Tablespoon remaining ice-cold water, one teaspoon at a time, if necessary. Shape dough into a disk; wrap in plastic wrap. Chill 4 - 24 hours.

Roll dough into a 14-inch circle on a lightly floured surface. Fit dough into a lightly greased 9-inch dark springform pan, gently pressing on bottom and up sides of pan; trim and sicard excess dough. Chill 30 minutes.

Meanwhile, preheat oven to 325. Beat cream cheese at medium speed of electric mixer 3 minutes or until smooth. Gradually add granulated sugar, beating until blended. Add eggs, one at a time, beating just until yellow disappears after each addition. Beat in vanilla. Pour two-thirds of cheesecake batter (about 4 cups) into prepared crust; dollop 1 cup lemon curd over batter in pan, and gently swirl with a knife. Spoon remaining batter into pan.

Bake at 325 for one hour to one hour and 10 minutes or just until center is set. Turn oven off. Let cheesecake stand in oven, with door closed, 15 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely in pan on a wire rack (about 1 hour), cover and chill 8 - 24 hours. Remove sides of pan, and transfer cheesecake to a serving platter. Spoon remaining one cup lemon curd over cheesecake.

 

 

 

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