Lemon Curd Cheesecake Food

LEMON CURD

Steps:

• Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
• Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
• Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

LEMON CURD CHEESECAKE

Steps:

• Heat oven to 325°F. Mix cookie crumbs, 1 teaspoon of the lemon peel and the butter. Press evenly in bottom and up side of springform pan, 9x3 inches.
• Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in sugar, lemon curd and remaining 1 teaspoon lemon peel until smooth. Beat in eggs, one at a time. Pour over crust.
• Bake 55 to 65 minutes or until center is set; cool 30 minutes. Run metal spatula along side of cheesecake to loosen. Refrigerate at least 2 hours but no longer than 48 hours.
• Remove side of pan. Garnish with raspberries.

LEMON CURD MARBLED CHEESECAKE

Steps:

• 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.
• 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.
• 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.
• Make filling and bake cheesecake:
• Reduce oven temperature to 300°F.
• 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.
• 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.
• 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.

LEMON CURD-TOPPED CHEESECAKE

Steps:

• Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick springform pan). Mix graham crumbs and melted butter until well blended; press firmly onto bottom of pan. Beat cream cheese and 3/4 cup of the sugar in large bowl with electric mixer on medium speed until well blended. Add 3 of the eggs, one at a time, mixing on low speed after each addition just until blended. Stir in 1 Tbsp. of the lemon peel. Pour over crust.
• Bake 45 to 50 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate at least 4 hours before serving.
• Meanwhile, beat remaining 3 eggs and remaining 3/4 cup sugar with wire whisk until well blended. Add remaining 1 Tbsp. lemon peel, the lemon juice and 2 Tbsp. butter; mix well. Microwave on HIGH 2 min.; beat until butter is completely melted and mixture is well blended. Microwave an additional 2 min. or until mixture just comes to boil and is slightly thickened; stir. Cool completely. Cover and refrigerate until ready to use. Drizzle sauce evenly over cheesecake slices before serving.

LEMON DROP CHEESECAKE WITH LEMON CURD TOPPING

Steps:

• Use a vegetable peeler to remove the zest from the lemons. Finely mince the zest in a food processor. Add the granulated sugar to the zest and pulse to combine. Reserve 2 tablespoons of the zest and sugar mixture, and set aside.
• In a medium bowl, cream the butter and sugar/lemon zest mixture. Beat in the eggs, one at a time and then add the lemon juice and salt. Mix to combine.
• Pour the lemon mixture into a medium saucepan can cook over medium/low heat until thickened, stirring constantly (approximately 10-15 minutes).
• Remove the curd from the heat and cool slightly before straining it into a medium bowl.
• Once strained, cover the curd with plastic wrap and chill while you prepare the cheesecake. *Note - the curd will thicken further as it chills.
• Preheat oven to 325 degrees.
• Spray a 9" springform pan liberally with baking spray.
• Use the food processor to pulse the cookies to form fine crumbs.
• Pulse in the sugar, and the melted butter.
• Continue pulsing until the mixture resembles wet sand.
• Press the cookie crumbs evenly and firmly in the bottom of the prepared springform pan.
• Bake the cookie crust in the preheated oven for 15 minutes. Remove and cool.
• In a large bowl, use a hand mixer to blend the softened cream cheese with the Greek yogurt.
• Scrape down the sides of the bowl with a spatula as needed.
• Beat in the eggs one at a time blending well after each addition.
• Add the reserved lemon zest and sugar (set aside earlier), vanilla extract and the crush ed lemon drop candy to the cream cheese mixture, and stir well to combine.
• Place the cookie crust in the springform pan on a baking sheet.
• Pour the cream cheese mixture evenly into the springform pan and bake the cheesecake in the preheated oven for 60 minutes, or until the cheesecake is only slightly jiggly in the center.
• Turn off the oven and allow the cheesecake to stay in the oven with the door ajar for 30 minutes.
• Remove the cheesecake to a cooling rack and cook for an additional 30 minutes.
• Run a knife or spatula around the outer rim of the springform pan, open the collar of the pan and gently remove.
• Allow the cheesecake to cool completely before adding the lemon curd and flowers.
• Once the cheesecake is completely cool (you may refrigerate if desired), fill in any cracks on the top of the cheesecake with the lemon curd, and then spoon additional lemon curd evenly over the top of the cheesecake and garnish with non-poisonous flowers if desired.
• Chill the cheesecake if desired but allow it to come to room temperature before slicing and serving.

LEMON CURD CHEESECAKE

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap securely around pan., In a small bowl, mix crushed wafers and melted butter. Press onto the bottom and 3/4 in. up sides of prepared pan. Bake 8 minutes. Cool on a wire rack., In a large bowl, beat cream cheese, sour cream and sugar until smooth. Beat in lemon zest and juice. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. , Bake until center is just set and top appears dull, 1 to 1-1/4 hours. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer., Meanwhile, in a small heavy saucepan, whisk together first 5 curd ingredients. Add butter; cook over medium heat, whisking constantly, until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 170°. Do not allow to boil. Remove immediately to a small bowl; cool completely., Gently spread curd over cheesecake. Refrigerate overnight, covering when completely cooled. Remove rim from pan. If desired, top with fresh lemon zest strips.

CHEESECAKE WITH MEYER LEMON-GINGER CURD

Steps:

• Make the crust: Preheat the oven to 350 degrees F. Pulse the graham crackers and butter cookies in a food processor until finely ground; drizzle in the melted butter and pulse to combine. Press the crumb mixture into the bottom and about 1 inch up the side of a 9-inch springform pan. Bake until golden, about 10 minutes, then transfer to a rack and let cool completely. Reduce the oven temperature to 300 degrees F.
• Make the filling: Beat the cream cheese and sugar in a large bowl with a mixer on medium-high speed until smooth and slightly fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the lemon juice and vanilla. Pour the batter into the prepared crust. Transfer to the oven and bake until the edges are set but the center still jiggles slightly, 1 hour to 1 hour, 10 minutes. Turn off the oven and keep the cheesecake in the oven with the door ajar, 20 minutes. Remove from the oven and run a knife around the edge of the cake to loosen. Transfer to a rack; let cool completely, then refrigerate until set, at least 4 hours or overnight.
• Make the lemon curd: Finely grate the ginger; put in a fine-mesh sieve set over a bowl and press with a rubber spatula to extract the juice.
• Whisk the eggs, sugar and cream in a small nonreactive saucepan until combined. Add the lemon juice and ginger juice and cook over medium heat, whisking constantly, until thick and bubbly, about 6 minutes. Remove from the heat and whisk in the butter until melted. Strain the curd through a fine-mesh sieve set over a bowl, pressing it through with a rubber spatula; let cool. Refrigerate until ready to use.
• Spread the curd over the cheesecake and refrigerate until set, about 30 minutes. Remove the springform ring and slice. Serve with strawberries.

MEYER LEMON CHEESECAKE WITH CREAMY LEMON CURD

Steps:

• Zest the lemons into a medium sized glass bowl and set a fine-mesh strainer on top.
• Whisk the eggs, egg yolks and sugar in a small glass bowl that fits over a pot filled with a few inches of water. Bring it to a low simmer and place the bowl on top.
• Whisk the eggs constantly, trying not to splash the mixture up onto the sides*. Whisk until mixture has thickened, coats the tines of the whisk, and reaches about 170°F.
• Remove the lemon curd from heat and stir in butter one tablespoon at a time, stirring each time until fully incorporated.
• Stir in the lemon juice and immediately transfer the mixture to the fine-mesh strainer. Strain into a bowl and let cool for at least 10 minutes before covering and transferring to the fridge to chill.
• Preheat oven to 375°F.
• Rub the inside of a 9-inch springform pan with butter until lightly coated. Stir together the graham crackers and melted butter and use the bottom of a measuring cup to press it into the bottom of the pan.*
• Bake for 8-10 minutes or until fragrant and golden brown. Let cool completely.
• Change the oven temperature to 350°F and set the wire rack into the lower third of the oven.
• Place two long sheets of aluminum foil in a cross shape on your work surface. Wrap the foil up around the bottom edges of the springform pan to help prevent water from getting in.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese lowest speed you can until it is smooth. Add in the sugar. Beat in eggs one at a time, allowing each to fully incorporate before adding another.
• Fold in vanilla, lemon juice, cornstarch, salt and sour cream and until combined.
• Pour in the cheesecake filling into the cooled and prepared springform pan and use a rubber spatula to smooth out the top. Set inside of a baking dish and surround the pan with 1-2 inches of hot tap water. Place into the oven and bake for 55 - 60 minutes, or until the outside edges are firm but the center still slightly jiggles like jell-o.
• Turn off the oven, crack the oven door and allow to cool in the oven for one hour.
• Remove the cheesecake from the oven and water bath. Gently run a thin knife around the edges to release the cheesecake from the springform pan's ring, and then transfer to a wire rack to cool completely. Chill in the refrigerator for at least 4 hours before the next step.
• Just before serving, remove the cheesecake from the springform pan mold and use a small knife or offset spatula to top it with the chilled lemon curd. The cheesecake will stay good uncovered and refrigerated for up to 5 days.

LEMON CURD CHEESECAKE

Steps:

• To make lemon curd: Whisk together lemon juice, egg yolks and sugar in a heavy, nonreactive 1-quart saucepan. Cook over medium-low heat, stirring constantly with a heat-proof spatula or wooden spoon until mixture thickens and coats back of spoon, 5 to 10 minutes. (It should read 140° on a candy or instant-read thermometer.)
• Remove saucepan from heat and strain mixture over a bowl. Stir in lemon zest and butter until butter completely melts. Cool slightly before using. Curd can be stored in refrigerator in an airtight container up to 1 week. Warm over a double boiler or microwave briefly to return it to liquid form. It will set up again when chilled.
• To make crust: Preheat oven to 350° and position rack in middle of oven. Prepare a 9-inch springform pan by cutting a parchment circle to fit inside.
• In a small bowl, combine graham cracker crumbs, sugar and salt. Using a fork, stir in butter until well combined. Press mixture into prepared pan. Bake 10 minutes. Cool on a wire rack while you prepare filling.
• To make filling: Decrease oven temperature to 325°. In an electric stand mixer fitted with the paddle attachment, beat cream cheese at medium-low speed until creamy, about 2 minutes. Scrape down sides of bowl. With mixer on low, gradually add sugar, then flour and finally a pinch of salt. Scrape down sides again.
• Switch to a whisk attachment and continue by mixing in vanilla, lemon juice and lemon zest. Whip in eggs and yolk, one at a time, scraping bowl and whisk at least twice. Continue to whip on low speed and add sour cream. Whip until well blended; do not overbeat. Batter should be light and somewhat airy.
• Brush sides of springform pan with melted butter. Wrap outside of pan tightly in heavy-duty aluminum foil making sure there are no holes in foil. Pour filling into pan. Place pan in a large roasting pan and pour hot tap water into roaster so that it comes about halfway up springform pan. Transfer to oven and bake until filling is just set in center, about 45 minutes. If edges start to pull away from sides of pan sooner than that, remove it from oven. Immediately remove pan from water and remove foil. Place on wire rack and cool to room temperature.
• Stir lemon curd until smooth (it should be the consistency of thick sour cream) and spread over surface of cheesecake. Cover springform with plastic wrap and refrigerate 8 hours or overnight. To unmold cake, place a hot towel around pan to loosen cake from sides. Run a butter knife around edges and remove outer part of pan.

LEMON CURD MARBLED CHEESECAKE

Steps:

• 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.
• 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.
• 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. Stir together crumbs, 1/3 cup sugar, 3/4 teaspoon salt and 5 Tablespoons butter 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.
• Reduce oven temperature to 300°F.
• Beat together cream cheese and 1 cup 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.
• 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.
• 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.
• 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.

LEMON CURD CHEESECAKE

Steps:

• Preheat the oven to 325°F and line a 9 or 10 inch springform pan with parchment paper on the bottom and grease the sides of the pan well.
• Combine the graham cracker crumbs, melted butter, sugar, and salt, stirring together until combined. The mixture will be dry and sandy. Press the graham cracker crust into the prepared pan, pressing it firmly into an even layer. Set aside.
• Fill a 9 x 13 inch pan with water and place in the oven to create a water bath for the cheesecake. This will help to prevent any cracks.
• While the oven preheats, make the cheesecake. Whip the softened cream cheese, room temperature sour cream, and granulated sugar together in a stand mixer with the paddle attachment for 2 minutes until smooth and creamy. Add the vanilla extract and then the eggs one at a time, beating until just combined.
• Pour the cheesecake batter over the graham cracker crust in the springform pan. Drop the pan on the counter a few times to get rid of any air bubbles. Carefully place in the middle rack of the oven and bake for 55 minutes, rotating the cheesecake halfway. Do not over bake! The cheesecake will still be wobbly in the center, but this is correct!
• At the 55 minutes mark, turn off the oven and open the door to the oven slightly. Leave the cheesecake in the turned off oven for an hour to allow the cheesecake to cool down gradually.
• After an hour, take it out of the oven, run a knife along the edges to release from the pan and set on a cooling rack for 1 hour to come to room temperature. Pour the lemon curd over the cheesecake to form an even lemon layer on top of the cheesecake. Cover the cheesecake with tinfoil and place it in the fridge to set overnight.
• When ready to serve, release the springform pan and remove the rim of the pan carefully. Top with whipped cream and lemon zest. Slice into 16 servings and enjoy!

LEMON CURD CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
• Stir together shortbread crumbs and butter for crust in a bowl; press into the bottom of the prepared pan.
• Bake in the preheated oven for 5 to 7 minutes. Remove from the oven and let sit while you prepare the filling.
• Beat cream cheese and sugar with an electric mixer until smooth, 2 to 3 minutes. Add whipping cream, eggs, egg yolk, flour, lemon zest, vanilla, and lemon extract and blend until smooth. Pour into the pan on top of the crust.
• Wrap the bottom of the pan with foil, and set into a baking dish. Pour hot water into the baking dish until half full.
• Bake in the preheated oven until edges are set and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour.
• Remove from the oven and run the tip of a table knife around the edges of the pan. Set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 3 hours to overnight.
• When ready to serve, spread top with lemon curd.