Lemon Curd Marbled Cheesecake Recipe

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Lemon Curd Marbled Cheesecake
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Ingredients
15
Count
Nutrition
364
Calories
Total time
480
Minutes
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Ingredients:

  • 1/2 cup sugar
  • 3 large eggs
  • 1/2 stick (1/4 cup) unsalted butter, cut into small pieces
  • 1 1/3 cups finely ground graham cracker crumbs (5 oz)
  • 1/3 cup sugar
  • 1/8 tsp salt
  • 3 (8-oz) packages cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 3/4 cup sour cream
  • 1 tsp vanilla
  • accompaniment: blueberries

Directions:

  1. Make lemon curd: Whisk together zest, juice, sugar, and eggs in a 2-quart heavy saucepan. Add butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 6 minutes.
  2. Force lemon curd through a fine-mesh sieve into a wide shallow dish, scraping bottom of sieve, then cover surface with wax paper. Cool completely, stirring occasionally, about 30 minutes.
  3. Make and bake crust: Put oven rack in middle position and preheat oven to 350°F. Invert bottom of springform pan (to make it easier to slide cake off bottom), then lock on side. 3Stir together crust ingredients in a bowl, then press onto bottom and 1 inch up side of springform pan. Place springform pan in a shallow baking pan and bake 10 minutes, then cool crust completely in springform pan on a rack.
  4. Make filling and bake cheesecake: Reduce oven temperature to 300°F.
  5. Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, beating until incorporated. Beat in sour cream and vanilla until combined.
  6. Pour two thirds of cream cheese filling into crust, then spoon half of lemon curd over filling and swirl curd into filling with a small knife. (Avoid touching crust with knife to prevent crumbs getting into filling.) Repeat with remaining filling and curd.
  7. Bake cheesecake until set 1 1/2 inches from edge but center trembles when pan is gently shaken, about 45 minutes. (Center of cake will appear very loose but will continue to set as it cools.) Transfer springform pan to a rack and immediately run a knife around top edge of cake to loosen. Cool completely, about 2 hours, then chill, uncovered, at least 4 hours. Remove side of springform pan before serving.
  8. Cooks' Notes: ·Lemon curd can be made 1 week ahead and chilled, covered. ·Crust (without filling) can be made 1 day ahead and kept, covered, at room temperature. ·Cheesecake can be chilled, loosely covered, up to 2 days. Cheesecake must be completely chilled before covering to prevent condensation on its surface.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 363.9 Kcal (1524 kJ)
Calories from fat 214.81 Kcal
% Daily Value*
Total Fat 23.87g 37%
Cholesterol 166.66mg 56%
Sodium 173.69mg 7%
Potassium 107.77mg 2%
Total Carbs 33.08g 11%
Sugars 24.75g 99%
Dietary Fiber 0.43g 2%
Protein 5.99g 12%
Vitamin C 4.9mg 8%
Vitamin A 0.2mg 6%
Iron 0.9mg 5%
Calcium 55.8mg 6%
Amount Per 100 g
Calories 294.58 Kcal (1233 kJ)
Calories from fat 173.89 Kcal
% Daily Value*
Total Fat 19.32g 37%
Cholesterol 134.91mg 56%
Sodium 140.61mg 7%
Potassium 87.24mg 2%
Total Carbs 26.78g 11%
Sugars 20.03g 99%
Dietary Fiber 0.34g 2%
Protein 4.85g 12%
Vitamin C 4mg 8%
Vitamin A 0.1mg 6%
Iron 0.7mg 5%
Calcium 45.1mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.2
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free

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