LEMON CURD MARBLED CHEESECAKE
Expect a line to form when you unveil this stunning dessert. It's swirled throughout with tangy lemon curd, which amplifies the richness of the surrounding cheesecake.
Provided by Maggie Ruggiero
Categories Cookies Mixer Cheese Citrus Dairy Egg Dessert Bake Vegetarian Quick & Easy Cream Cheese Lemon Summer Shavuot Gourmet Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 10 servings
Number Of Ingredients 20
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
Add lemon curd to one of our cheesecake recipes. Who will love this tart & creamy dessert more: cheesecake lovers or lemon curd fans? Best guess? Both.
Provided by My Food and Family
Categories European
Time 5h5m
Yield Makes 12 servings, one piece and 2 Tbsp. sauce each.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 430, Fat 28 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 195 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
LEMON CURD CHEESECAKE
This creamy lemon cheesecake has a lovely soft texture and cuts nicely. The curd adds a fresh, tangy flavor. -Becky West, Statesboro, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 12 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 563 calories, Fat 35g fat (19g saturated fat), Cholesterol 157mg cholesterol, Sodium 321mg sodium, Carbohydrate 59g carbohydrate (51g sugars, Fiber 1g fiber), Protein 7g protein.
LEMON CURD CHEESECAKE
A lemony cheesecake with a shortbread crust and lemon curd topping.
Provided by MrsWilliams
Categories Cheesecake
Time 4h30m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 608.1 calories, Carbohydrate 63.4 g, Cholesterol 153.7 mg, Fat 36.8 g, Fiber 0.8 g, Protein 8.1 g, SaturatedFat 19.2 g, Sodium 372.1 mg
LEMON CURD MARBLED CHEESECAKE
Make and share this Lemon Curd Marbled Cheesecake recipe from Food.com.
Provided by Charmie777
Categories Cheesecake
Time 8h30m
Yield 10 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 603.7, Fat 41.8, SaturatedFat 24.9, Cholesterol 236.8, Sodium 496.3, Carbohydrate 49.2, Fiber 0.4, Sugar 40.9, Protein 10.4
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- To make the graham cracker crust: Preheat the oven to 325°F (163°C). Add the crushed graham cracker crumbs and granulated sugar to a medium-sized mixing bowl and stir until well combined. Add the melted butter and mix until all of the crumbs are moistened.
- Scoop the mixture into a 9-inch springform pan and firmly press it down into one even layer (I like to use the bottom of a measuring cup for this step). Bake for 10 minutes, then remove from the oven and set aside to cool slightly while you make the filling.
- To make the lemon cheesecake filling: Set a large pot of water on the stove to boil for the water bath before getting started with the filling.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese on medium speed until smooth. Add the sour cream and mix until fully combined, stopping to scrape down the sides of the bowl as needed. Then mix in the granulated sugar, lemon juice, lemon zest, and pure vanilla extract until fully combined.
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