Meyer Lemon Cheesecake Food

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 BARS

Steps:

• Prepare the Curd: Whisk together lemon juice, granulated sugar, and eggs in a saucepan. Cook over medium-low, whisking constantly, until slightly thickened, about 3 minutes. Add butter a few cubes at a time, and cook, whisking constantly, until melted before adding more butter. Continue cooking, whisking constantly, until Curd is smooth and coats the back of a spoon, about 2 minutes. Pour through a fine mesh strainer into a heatproof bowl, discarding solids. Stir in zest; chill 1 hour.
• Meanwhile, prepare the Crust: Preheat oven to 350°F. Line a 13- x 9-inch baking pan with parchment paper, leaving a 2-inch overhang on all sides. Stir together crumbs, melted butter, and sugar in a medium bowl until combined. Press on bottom and ½ inch up sides of prepared pan. Bake in oven until Crust begins to brown, about 10 minutes. Transfer to a wire rack to cool slightly, about 15 minutes. Reduce oven temperature to 325°F.
• Meanwhile, prepare the Filling: Beat cream cheese and sugar in bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes, scraping down sides as needed. Add sour cream, eggs, and vanilla, beating on medium speed until smooth, about 2 minutes. Pour cream cheese mixture over Crust. Using a tablespoon, dollop chilled Curd on top; swirl Curd into mixture using the tip of a knife.
• Bake at 325°F until Filling is almost set but jiggles slightly in center, 35 to 40 minutes. Transfer to a wire rack, and cool 1 hour. Refrigerate until well chilled, about 4 hours. Using the parchment paper overhang, lift cheesecake out of pan. Cut into 16 (2¼- x 3¼-inch) bars, and serve.

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.