Lemon Drop Cheesecake With Lemon Curd Topping Food

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.

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-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 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.

LEMON SUPREME CHEESECAKE

Steps:

• Heat oven to 350 degrees F. In medium bowl, combine all crust ingredients; mix well. Press in bottom and 1 inch up sides of ungreased 9-inch spring-form pan.
• In large bowl, beat cream cheese until fluffy. Gradually add 3/4 cup sugar, beating until smooth. Add eggs 1 at a time, beating well after each addition.
• Add 1 cup whipping cream, lemon juice and salt; beat until smooth. Stir in lemon peel. Pour into crust-lined pan.
• Bake at 350 degrees F. for 55 to 65 minutes or until set. Cool in pan completely.
• In small bowl, stir lemon curd to soften mixture. Spread smoothly over top of cheesecake to within 1/2-inch of edge. Refrigerate several hours or overnight.
• Just before serving, carefully run knife around sides of pan to loosen. Remove sides of pan. In small bowl, beat 1/2 cup whipping cream and 1 tablespoon sugar until stiff peaks form. Pipe or spoon whipped cream around edge of cheesecake. Garnish with lemon peel, if desired. Store in refrigerator.
• TIP: To prevent cracks on top of cheesecake, place pan of water on rack below cheesecake during baking.

GOLDEN-GLAZED LEMON CHEESECAKE

Steps:

• Combine the cracker crumbs, sugar and butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes or until set. Place pan on a wire rack (leave oven on)., For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed until combined. Stir in the lemon juice, lemon zest and vanilla just until blended. Pour into crust. Return pan to baking sheet., Bake for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., For glaze, in a small heavy saucepan, whisk the eggs, sugar, lemon juice and peel until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Add food coloring if desired. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled., Spread glaze over cheesecake; garnish with raspberries if desired. Refrigerate leftovers.