1 tbs grated zest and 1/3 cup juice from 1 to 2 lemons
1 1/2 pounds (3 8 oz packages) cream cheese cut into one in cubes, at room temp
4 large eggs
2 tsp vanilla extract
1/4 tssp salt
1/2 cup heavy cream
Lemon curd
1/3 cup lemon juice
2 large eggs and 1 egg yolk
1/2 cup sugar
2 tsp cold butter
1 tbs heavy cream, 1/4 tsp vanilla extract, pinch salt
Instructions
Place the oven rack in lower half of the oven and preheat to 325.
Place the graham crackers in a food processor and pulse again.
Add the butter in a steady stream and continue to pulse until the
mixture starts to come together abut 10 1 sec pulses.
Transfer the crumb mixture to 9 inc spring from pan and press
evenly into the bottom. Bake until it is golden brown, about 13 -
15 min. Remove fro the oven and allow to cool. Once cool, wrap
the pan with 2 18 inch pieces of foil. Set in a roasting pan and
set aside .
To make filling, place 1/4 cup of the sugar and the lemon zest in
a food processor and process until the sugar turns yellowed
fragrant. Add in the remaining sugar and pulse a few times to
combine.
In the bowl of a mixer, beat the cream cheese for about 5 secs.
With the mixer on low, add in the lemon sugar in a steady
stream, then switch to medium and beat until creamy and
smooth about 3 min. Scrape down the sides of the bowl.
Reduce the speed to medium low and add the eggs, 2 at a time,
scraping down the bow in between additions. Add in the lemon
juice, vanilla, and salt and mix to combine. Add int the cream
and beat to combine, another 5 secs. Scrape the bowl again to
make sure everything has been incorporated and pour into the
springform pan.
Place the pan in the oven and carefully add enough water to the
roasting pan to make it halfway ip the sides of the springform
pan. Bake until the center is slightly giggly and sides start to
puff the surface is no longer shiny about 55 to 60 min. Turn off
the oven and prop the oven door open with a towel or wooden
spoon. Allow the cake to cool in the oven for 1 hr.
Remove from roasting pan and transfer to a wire rack. Run a
small paring knife around the edges of the cake and let it sit at
room temperature for 2 hours.
While cheesecake is baking, make the lemon curd. Heat lemon
juice in a small pan over medium heat until it i hot but not
boiling. In a small bowel, whisk the eggs.Whisk in sugar gradually. Gradually whisk in hot
lemon juice in to the egg mixture, then pour the mixture back
into the pan. Continue to cooks over medium heat, stirring
constantly, until the mixture reaches 170 or until it is thick
enough from the heat and whisk in the butter until its is melted.
Stir in the cream, vanilla and salt (if you have lumps strain). Pour
the curd into a small non reactive bowl, cover surface of the
curd directly with plastic wrap and refrigerate until needed.
When the cheesecake is cool, top it with the lemon curd while
still in the springform pan. Cover tightly with plastic wrap and
refrigerate for at least 5 hrs but 2 hrs is better.
Serving
Suggestions
Makes 1 cup of lemon curd
Originally Submitted
6/30/2015
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