Make What is one of the More Popular Citruses in Summer? The Lemon of Course!
With all its wonderfully delicious attributes, the lemon lends itself to so many recipes bringing that needed touch of acidity, but also that light tangy flavor that really enhances every dish that it is added too! Now with that being said, what better way to take what some would consider a heavier dessert and bring it "into the light" ! You're about to find out!
Lemon Cheesecake
A water bath cooks the cheesecake gently, making it extra creamy with a smooth, crack-free top. You can make the lemon curd up to two weeks in advance; just be sure to store it in the refrigerator.**
Active time 20 minutes. Total time 10 hours 40 minutes.
Ingredients
Ingredients
Serves 10-12
Cheesecake
2 1/2 cups crushed cream-filled lemon sandwich cookies (such as Lemon Oreo Sandwich Cookies) (about 25 cookies)
2 1/2 tablespoons salted butter, melted
5 (8-oz.) package cream cheese, softened
1 1/2 cups granulated sugar
2 tablespoons all-purpose flour
4 large eggs
2 large egg yolks
1 tablespoon lemon zest plus 5 Tbsp. fresh juice (about 2 lemons)
2 tablespoons heavy cream
Yellow food coloring gel paste (such as Spectrum Lemon Yellow Soft Gel Paste Food Coloring) 1 cup Lemon Curd Recipe
2 1/2 tablespoons salted butter, melted
5 (8-oz.) package cream cheese, softened
1 1/2 cups granulated sugar
2 tablespoons all-purpose flour
4 large eggs
2 large egg yolks
1 tablespoon lemon zest plus 5 Tbsp. fresh juice (about 2 lemons)
2 tablespoons heavy cream
Yellow food coloring gel paste (such as Spectrum Lemon Yellow Soft Gel Paste Food Coloring) 1 cup Lemon Curd Recipe
Directions
Cheesecake
Preheat oven to 350°F. Wrap outside of a lightly greased 9-inch shiny springform pan in a double layer of heavy-duty aluminum foil. Stir together crushed cookies and melted butter in a bowl. Press onto bottom of prepared pan.
Bake in preheated oven until lightly browned, 7 to 8 minutes. Cool on a wire rack until ready to use.
Preheat oven to 350°F. Wrap outside of a lightly greased 9-inch shiny springform pan in a double layer of heavy-duty aluminum foil. Stir together crushed cookies and melted butter in a bowl. Press onto bottom of prepared pan.
Bake in preheated oven until lightly browned, 7 to 8 minutes. Cool on a wire rack until ready to use.
Reduce oven temperature to 325°
Beat cream cheese with a heavy-duty mixer on medium speed until creamy, about 5 minutes. Gradually add sugar and flour, beating until smooth. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Add egg yolks, 1 at a time, beating just until yellow disappears after each addition. Stir in lemon zest, lemon juice, and heavy cream.
Remove 3 cups of batter, and place in a medium bowl. Using a wooden pick, add a small amount of food coloring gel paste to the 3 cups of batter. Stir until batter is pale yellow, adding more gel paste if necessary.
Dollop half of un-tinted batter into prepared crust. Dollop half of pale yellow tinted batter on top of un-tinted batter dollops. Swirl together using a small knife, creating a marbled look. Repeat procedure with remaining halves of un-tinted and pale yellow tinted batters. Place springform pan in a roasting pan. Add boiling water to reach halfway up sides of springform pan.
Bake at 325°F until center is almost set but still slightly wobbly, 1 hour and 10 minutes to 1 hour and 20 minutes. Turn off oven, and let cheesecake stand in oven, with door partially open, 1 hour.
Remove cheesecake from roasting pan and water bath, and place on wire rack. Cool completely, about 2 hours. Cover with plastic wrap, using wooden picks to prevent plastic wrap from touching top of cheesecake. Chill 8 to 24 hours.
Gently run a knife around outer edge of cheesecake to loosen from sides of pan. Remove sides of pan. Spread top with 1 cup Lemon Curd. (See Lemon Curd Recipe below)
Active time 25 minutes. Total time 4 hours 25 minutes
Serves 8 (about 1/2 cup)
Lemon Curd**
1/2 cup salted butter, softened
2 cups granulated sugar
4 large eggs
2 large egg yolks
1 tablespoon lemon zest, plus 1 cup fresh juice (about 4 large lemons)
2 cups granulated sugar
4 large eggs
2 large egg yolks
1 tablespoon lemon zest, plus 1 cup fresh juice (about 4 large lemons)
Directions
Lemon Curd
Beat butter and sugar with an electric mixer on medium speed until blended, about 45 seconds. Add eggs and egg yolks, 1 at a time, beating just until blended after each addition. Gradually add lemon juice to butter mixture, beating at low speed just until blended. Stir in zest. (Mixture will look curdled.)
Transfer mixture to a heavy 4-quart saucepan, and cook, whisking constantly, over medium-low until mixture thickens and coats the back of a spoon, 14 to 16 minutes.
Transfer curd to a bowl, and place plastic wrap directly on warm curd (to prevent a film from forming). Chill until firm, about 4 hours. Refrigerate in an airtight container up to 2 weeks.
Share this recipe from What is one of the More Popular Citruses in Summer? The Lemon of Course! with your friends and groups
Transfer mixture to a heavy 4-quart saucepan, and cook, whisking constantly, over medium-low until mixture thickens and coats the back of a spoon, 14 to 16 minutes.
Transfer curd to a bowl, and place plastic wrap directly on warm curd (to prevent a film from forming). Chill until firm, about 4 hours. Refrigerate in an airtight container up to 2 weeks.
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