Lemon Bar Cheesecake swirled with lemon curd and topped with candied lemons makes an unforgettable selfmade cheesecake dessert!
You’ll swoon together with your first nibble of this scrumptious Lemon Cheesecake Recipe!
Why You Should Make
I used to be assigned dessert for a New Yr’s Day gathering (in fact!) and as a substitute of the same old chocolate route, I veered in the direction of one other quintessential taste, lemon. My buddy, and inside decorator, raved about this recipe for a Southern Residing cheesecake after it was printed final February. I tucked away the copy he despatched me, realizing I’d discover the proper event to bake it up.
- If you happen to love lemon desserts, this lemon cheesecake is a winner!
- Topping it with jarred lemon curd and sliced and candied lemons makes a bakery-worthy presentation.
- Each chunk is sort of a style of sunshine!!!
Good Citrus Lover’s Dessert
For the previous few years, a gaggle of my associates collect for soup and soccer watching on New Yr’s Day. These associates like to be guinea pigs, so I made a decision to check out this vanilla cheesecake with layers of lemon curd. I divided the method into three phases. Day one, I made then parked each the lemon curd and candied lemons within the fridge. Day two, I baked up the cheesecake because it wanted an in a single day stint within the fridge.
Word…there have been professionals and cons to not baking a cheesecake in a water tub. On the optimistic aspect, there was no want to fret about water seeping by way of the underside of the (affiliate hyperlink) springform pan, which may create a soggy crust. Nevertheless, one damaging is the potential cracks on prime of the cheesecake. However no worries, as this selfmade lemon cheesecake is destined to be topped with lemon curd…and nobody would be the wiser. It’s our little secret, OK?
On New Yr’s Day, all I wanted to do was take away this Lemon Cheesecake from the springform pan and prime it with lemon curd and lemons. I swapped out the pastry crust within the authentic lemon bar cheesecake recipe for one made with crushed vanilla wafers. I extremely advocate going the better route.
Tip: Don’t fear about cracks within the prime of this cheesecake; for the reason that prime is roofed with lemon curd, nobody will ever see the imperfections!
Recipe Suggestions
The gang gave this selfmade lemon cheesecake rave opinions. We began with small slices, however there have been second helpings taken…together with doggy baggage for the most important followers. The tart lemon curd was a superb foil to the wealthy creamy filling.
- PRO-Tip: Make certain your cream cheese and eggs are at room temperature. This ensures a creamy cheesecake as these substances will incorporate higher if not chilly.
- PRO-Tip: Use the paddle attachment in your stand mixer to make this cheesecake. This prevents incorporating extra air into the batter and makes a smoother, denser, good cheesecake.
- Combine within the eggs one after the other, letting every incorporate earlier than including one other.
- By no means over-mix the batter, simply use a spatula to scrape the underside of the bowl just a few instances to ensure the batter is easy and effectively mixed.
- PRO-Tip: Bake in a water tub, or bain marie, if desired. that massive crack, I’ll positively add this step subsequent time I make this lemon bar cheesecake!
- If you happen to bake in a water tub, make certain to wrap the outside of your springform pan with foil so no water leaks into the underside of the pan.
This lemon bar cheesecake was a veritable triumph for me, and it will likely be for you, too!
PRO-Suggestions:
- Baking a cheesecake in a water tub, or bain-marie, permits for extra even baking temperature and helps forestall the dreaded crack from showing throughout the highest of your dessert. If you happen to do use a water tub, make certain to wrap the underside of your springform pan in a double layer of foil (I choose heavy-duty) to keep away from any liquid from seeping into the pan through the baking interval.
- For a water tub, I take advantage of a roasting pan, place the cheesecake within the center, then add boiling water so it comes a few inches up the aspect of the pan.
- You can even disguise cracks with a layer of fruit (I like utilizing recent berries glazed with pink currant jelly), some barely sweetened bitter cream, or lemon curd when it really works with the flavour of your cheesecake.
Extra Lemon Desserts:
Substances
For crust:
- 8 ounces vanilla wafers, crushed or processed into crumbs
- 3 tablespoons sugar
- 7 tablespoons butter, melted
For filling:
- 32 ounces of cream cheese (4 8-ounce packages), at room temperature
- 1 cup sugar
- 4 eggs
- 2 teaspoons vanilla
For lemon curd:
- 6 lemons
- ½ cup butter, at room temperature
- 2 cups sugar
- 4 eggs
For candied lemons:
- 2 small lemons
- 1 cup sugar
- 2 tablespoons recent lemon juice
- ¾ cup water
Directions
Make lemon curd:
- Grate zest from lemons to equal 2 tablespoons. Juice lemons to get 1 cup of lemon juice.
- Beat butter and sugar with a hand mixer on medium till blended. Add eggs, one after the other, beating simply till blended after every addition. Progressively add lemon juice to the butter combination, beating at low velocity simply till blended after every addition, then stir in zest. The combination might look curdled.
- In a big saucepan, cook dinner combination over medium-low warmth, whisking consistently, for 14 to 16 minutes.
- Place plastic wrap immediately on heat curd (to forestall a movie from forming), and chill no less than 4 hours.
Make candied lemons:
- Reduce lemons into ⅛-inch-thick slices, eradicating any seeds.
- Stir collectively sugar, lemon juice, and water in a skillet till the sugar is dissolved.
- Add lemon slices, and simmer gently, retaining slices in a single layer and turning often, for 14 to 16 minutes or till the rinds are smooth. Take away from warmth.
- Place slices in a single layer on a sheet pan lined with parchment. Cool fully. (Might make a day or two forward).
Make the crust:
- Preheat the oven to 375°.
- In a medium bowl, stir collectively the vanilla wafer crumbs and three tablespoons of sugar. Combine within the melted butter until effectively included.
- Press onto the underside of a 9-inch springform pan and about 2 inches up the edges.
- Bake till the crust is barely browned, 9 to 12 minutes. Let the crust cool on a rack.
- Decrease oven temperature to 325°.
Make the cheesecake:
- Beat cream cheese at medium velocity with an electrical mixer for 3 minutes or till easy. Progressively add granulated sugar, beating till blended.
- Add eggs, one after the other, beating simply till blended. Combine in vanilla.
- Pour two-thirds of the cheesecake batter (about 4 cups) into the ready crust. Add 1 cup lemon curd by massive spoonfuls over the batter within the pan, and swirl in with a knife. Spoon the remainder of the batter into the pan.
- Bake at 325° for 1 hour to 1 hour and 10 minutes or simply till the middle is ready.
- Flip the oven off. Let the cheesecake stand within the oven for quarter-hour longer. Take away the cheesecake from the oven, and run a knife across the within the pan.
- Cool fully on a wire rack (about 1 hour).
- Cowl and chill in a single day.
- Take away the edges of the pan and place cheesecake on a serving platter. Spoon 1 cup lemon curd over cheesecake, and prime with candied lemons.
Notes
You will want to make the lemon curd effectively prematurely so it may chill for no less than 4 hours. Additionally, observe that cheesecake wants to relax no less than 8 hours. You probably have any leftover lemon curd, retailer it in a coated container in your fridge as much as 2 weeks.
Beneficial Merchandise
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Vitamin Info:
Yield:
18
Serving Dimension:
1 slice
Quantity Per Serving:
Energy: 854Complete Fats: 52gSaturated Fats: 24gTrans Fats: 1gUnsaturated Fats: 23gLdl cholesterol: 967mgSodium: 626mgCarbohydrates: 64gFiber: 1gSugar: 54gProtein: 34g
