This is how to ring in 40, y’all! My first post of a new decade, and it’s a winner, winner, cheesecake dinner! OMG. Like, stop what you’re doing and put this in your mouth right now kinda winner. Lemon cheesecake with lemon curd: Showstopper. The pièce de résistance is the lemon curd on top. It’s pretty much a perfect dessert. This cheesecake coming out of the oven looked like a work of art with some sort of tribal design!
I make a low carb “guilt-free” version of this decadence, but I had to throw down the sugary-carby real deal. If you want to go all out and bake it in a “water bath,” I think it creates the best result, but it’s not necessary. Just make sure if you do bathe & bake that you wrap up that bad boy in tin foil. I made the mistake of baking my springform pan in water WITHOUT the tin foil and had a soggy, watery mess on my hands! You can turn these into mini cheesecakes too if you’re hosting a shower or a dinner party– just put cupcake liners into tins and follow the same directions– just reduce temperature to 325 and bake for 25-30 minutes.
Enjoy y’all! Now let me get back to noshing on my cheeeeeeeesecake. Happy Birthday to me!
- 2 cups graham cracker crumbs
- 1 stick butter
- 1 tsp cinnamon
- 2 Tb sugar
- Three 8oz blocks of full fat cream cheese brought to room temperature
- One pint sour cream
- Juice from 2 lemons
- Zest from one lemon
- 3 eggs
- 1cup sugar
- 1 Tb vanilla extract
- 5 egg yolks
- 4 lemons juiced and zested
- 1 cup sugar
- 1 stick full fat butter cut into pieces
- Preheat oven to 350.
- Melt the stick of butter in a sauce pan and add graham cracker crumbs, sugar and cinnamon.
- Pat into the bottom of a springform pan, bringing some of the crumbs up along the side edges.
- In a mixer, combine room temperature cream cheese, sour cream, juice and zest of lemons, sugar and vanilla extract.
- Add the eggs one at a time until combined. Mix until smooth. There may be some small lumps in the cream cheese once you mix it-- no big deal.
- Pour into springform pan over crust.
- Put tin foil around entire bottom of springform pan. Fill a large roasting pan with 2 inches of hot water and put cheesecake into the water. Make sure water does not come higher than your tin foil.
- Bake at 350 for one hour.
- Whisk egg yolks, sugar, lemon juice and zest together in a bowl over a pot of simmering water (or in a double boiler) until the mixture thickens– about 8 minutes. Be careful water isn't too hot (simmering, not boiling!) or it will cook the eggs. Whisk constantly during those 8 minutes!
- Turn heat down and add pieces of butter one at a time and stir until the whole stick has been melted and whisked in. Lay a piece of saran wrap ON the curd and chill for 2 hours.
- Top chilled cheesecake with lemon curd just before serving.
- It's not totally necessary to cook the cheesecake in the water bath, but the texture is always creamier when I do. You can always put the springform pan on a cookie sheet and bake without it-- it's still delicious.