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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 12 |
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This cheesecake recipe comes from the 2001 cookbook Luscious Lemon Desserts, & is particularly well presented when topped with a few fresh raspberries & a bit of crystalized lemon peel! Preparation time does not include time needed for the cheesecake to cool to room temperature & then for it to be chilled for 8 hours! Ingredients:
1 1/2 cups graham cracker crumbs |
6 tablespoons unsalted butter, melted |
1 cup granulated sugar |
1 tablespoon lemon zest, finely grated |
3 (8 ounce) packages cream cheese, room temperature |
1 cup sour cream |
2 tablespoons lemon juice, fresh squeezed |
3 large eggs |
1/2 cup lemon curd, chilled |
Directions:
1. Make sure there is a rack in the middle of the oven, then preheat the oven to 350 degrees F, & butter the INSIDE bottom & side of a 9 springform pan. Have a roasting pan ready to hold boiling water for a water bath. Finally, set a kettle of water to boiling.
2. In a medium bowl, stir together crumbs & butter with a fork until well blended, then press the crumb mixture into the bottom of the prepared pan.
3. Bake 8-10 minutes or until crust is set, then let cool on a wire rack, while reducing oven temperature to 325 degrees F.
4. Process sugar & zest in a food processor until zest is finely ground.
5. In a medium bowl & with an electric mixer, beat cream cheese beginning on low speed & increasing to medium-high, until light & fluffy.
6. Gradually add sugar mixture, scraping down the side of the bowl with a rubber spatula, & continue beating until smooth.
7. Add sour cream & lemon juice & beat until well blended, then add eggs one at a time, beating well after each addition.
8. Wrap the outside of the springform pan with heavy-duty aluminum foil, then pour the filling into the pan & set it in the roasting pan. Place the roasting pan & springform pan combo in the oven & carefully pour in enough boiling water into the roasting pan to reach halfway up the side of the springform pan.
9. Bake for 70-75 minutes or until the center is almost set but still slightly jiggly. DO NOT OVERBAKE ~ The cheesecake will firm as it cools.
10. Remove the roasting pan from the oven & let the cheesecake cool in the water bath for 15 minutes, then remove it from the bath & let it cool on a wire rack.
11. When cool, remove the foil & refrigerate the cheesecake in its pan, loosely covered, for at least 8 hours or overnight, until thoroughly chilled.
12. When chilled, run a table knofe around the inside edge of the pan & remove the pan's side.
13. Spread the lemon curd over the top of the cheesecake, then let it stand at room temperature for 20 minutes, before cutting into wedges. ENJOY!
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