Lemon Cheesecake

Lemon Cheesecake with Lemon Curd

Lemon Cheesecake

Luscious Lemony Delish

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!

Cheesecake out of oven

Cool baked on design on top! Looks almost tribal…

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!

Lemon Cheesecake
A creamy, lemony filling with graham cracker crust topped with lemon curd.
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For the crust
  1. 2 cups graham cracker crumbs
  2. 1 stick butter
  3. 1 tsp cinnamon
  4. 2 Tb sugar
For the cheesecake
  1. Three 8oz blocks of full fat cream cheese brought to room temperature
  2. One pint sour cream
  3. Juice from 2 lemons
  4. Zest from one lemon
  5. 3 eggs
  6. 1cup sugar
  7. 1 Tb vanilla extract
For the lemon curd
  1. 5 egg yolks
  2. 4 lemons juiced and zested
  3. 1 cup sugar
  4. 1 stick full fat butter cut into pieces
For the crust
  1. Preheat oven to 350.
  2. Melt the stick of butter in a sauce pan and add graham cracker crumbs, sugar and cinnamon.
  3. Pat into the bottom of a springform pan, bringing some of the crumbs up along the side edges.
For the filling
  1. In a mixer, combine room temperature cream cheese, sour cream, juice and zest of lemons, sugar and vanilla extract.
  2. 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.
  3. Pour into springform pan over crust.
  4. 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.
  5. Bake at 350 for one hour.
For the lemon curd
  1. 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!
  2. 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.
  3. Top chilled cheesecake with lemon curd just before serving.
Notes
  1. 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.
What's on Parker's Plate? http://whatsonparkersplate.com/
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