LEMON CURD CHEESECAKE
This dreamy lemon curd cheesecake recipe is the perfect bright and tangy cheesecake to whip up as a little treat!
Provided by Sofi | Broma Bakery
Categories dessert
Number Of Ingredients 10
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
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 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 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 CHEESECAKES
Opt for an elegant take on a classic dessert at your next dinner party, served individually in cocktail glasses. These cheesecakes have an extra garnish of whipped cream and fresh lemon to elevate the curd flavour
Provided by Jane Dunn
Categories Dessert
Time 20m
Number Of Ingredients 8
Steps:
- Tip the biscuits into a food processor and blitz to fine crumbs, or crush in a large bowl with the end of a rolling pin. Tip into a bowl and mix with the melted butter, then divide between four coupe or dessert glasses, pressing the biscuit mixture into the base of the glasses slightly. Chill for 10 mins.
- Spoon about 25g lemon curd over each of the chilled biscuit bases. Mix the remaining lemon curd with the double cream and soft cheese, whisking until smooth. Divide the lemon filling evenly between the glasses, then chill for at least 1 hr or overnight.
- For the topping, beat the cream with the icing sugar using an electric whisk until it's a pipeable consistency. Spoon the whipped cream into a piping bag and pipe a swirl of cream over each cheesecake (or spoon a dollop over each if you don't have a piping bag). Decorate each cheesecake with a slice of lemon before serving. Will keep chilled for up to a day.
Nutrition Facts : Calories 923 calories, Fat 75 grams fat, SaturatedFat 45 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 41 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium
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- Grease a 6-inch springform pan (affiliate link) set aside. Preheat oven to 325F. In a food processor, crush the graham crackers till they become a fine crumb. In a large bowl add the graham crackers and granulated sugar mixing to combine then add the melted butter and press into bottom and slightly up upsides of prepared pan. Place in the oven to bake for 5 minutes, until slightly golden brown. Let cool while you make the filling.
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- Take the cheesecake out of the fridge and use an offset spatula to gently loosen the crust from the side of the pan, then release the springform pan.
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