Lemon Cheesecake Recipe
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Category: |
Category: |
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Cake |
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Ingredients: |
Ingredients: 1 1/2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
2 Tbs. of sugar
1 cup granulated sugar
1 tablespoon lemon zest, finely grated
3 (8 ounce) packages cream cheese, room temperature
1 cup sour cream
2 tablespoons lemon juice, fresh squeezed
3 large eggs
1/2 cup lemon curd, chilled. Store bought or follow my Foolproof Lemon Curd recipe to make your own using the microwave.
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Directions: |
Directions:Position rack in the middle of the oven and preheat the oven to 350 degrees F,
Butter the bottom and side of a 9″ springform pan. Have ready a roasting pan. Put on a kettle of water to boil for the water bath.
Stir together the graham cracker crumbs, melted butter and 2 tablespoons sugar with a fork in a medium bowl until combined well.
Press the crumb mixture into the bottom of the pan.
Bake 8-10 minutes or until crust is set; let cool on a wire rack.
Reduce the oven temperature to 325 degrees F.
In a small bowl, combine 1 cup sugar and the lemon zest. Using your fingers, rub the lemon zest into the granulated sugar.
In a medium bowl with an electric mixer, beat cream cheese beginning on low speed & increasing to medium-high, until light and fluffy.
Gradually add the sugar mixture, scraping down the side of the bowl with a rubber spatula, continue beating until smooth.
Add sour cream and lemon juice; beat until well blended. Add the eggs one at a time, beating well after each addition.
Wrap the outside of the springform pan with heavy-duty aluminum foil, then pour the filling into the pan. Set it in the roasting pan.
Place the roasting pan in the oven and carefully pour in enough boiling water into the roasting pan to reach halfway up the side of the springform pan.
Bake for 70-75 minutes or until the center is almost set but still slightly jiggly. DO NOT OVERBAKE. The cheesecake will firm as it cools.
Remove the roasting pan from the oven and let the cheesecake cool in the water bath for 15 minutes. Remove from the bath; let it cool on a wire rack.
Remove the foil; refrigerate the cheesecake in its pan, loosely covered, for at least 8 hours or overnight, until thoroughly chilled.
Run a table knife around the inside edge of the pan; remove the pan’s side. Spread the lemon curd over the top of the cheesecake. Let stand at room temperature for 20 minutes. |
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Foolproof Lemon Curd |
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Ingredients: |
Ingredients: ¾ cup sugar
3 eggs PLUS 1 egg yolk
½ cup fresh lemon juice
grated zest from 2 lemons
½ cup butter, melted and cooled slightly
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Directions: |
Directions:In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter.
Cook in the microwave, high power for 3-4 minutes at 1 minute intervals, stirring well after each minute, until the mixture is thick enough to coat the back of a metal spoon. (I cook for 1 minute twice then 30 seconds and finally three times at 15 seconds). Pour into small sterile jars |
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Ingredients: |
Ingredients: 1 Cup heavy cream
1 tsp vanilla extract
1 TBS confectioners’ sugar
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Directions: |
Directions:Using a hand mixer, or a stand mixer fitted with a whisk attachment, whip on medium-high speed until medium peaks form, about 3-4 minutes. Add the other ingredients and mix together.
Make sure not to over-beat or the cream will become lumpy and butter-like.
Use the whipped cream immediately or cover tightly and chill in the refrigerator for up to 24 hours. |
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