Tags
cheesecake, crumb mixture, dessert, lemon, lemon cheesecake, lemon curd recipe, triple-lemon cheesecake
Hello again. As I mentioned in my previous post, I made three desserts for easter. Although the lemon cheesecake and carrot cake recipes were not mine and I didn’t adapt them in any way, I thought I would repost the lemon cheesecake on here to share it all with you because it was so fabulous. I found it through Pinterest on With a Grateful Prayer and a Thankful Heart. She even has a wonderful lemon curd recipe that goes on top of the cheesecake. I highly recommend this recipe to everyone who loves cheesecake and lemon.
Triple-Lemon Cheesecake
From With a Grateful Prayer and a Thankful Heart
- 1 ½ c graham cracker crumbs
- 6 Tbs unsalted butter, melted
- 1 c sugar
- 1 Tbs lemon zest
- 3 packages cream cheese, room temperature
- 1 c sour cream
- 2 Tbs lemon juice, fresh squeezed
- 3 large eggs
- ½ c lemon curd (see Lemon Curd recipe below or use store bought curd)
Position rack in the middle of the oven and preheat the oven to 350º. Butter the bottom and side of a 9″ springform pan. Have ready a roasting pan. Put on a kettle of water to boil for the water bath. Stir together crumbs and butter with a fork in a medium bowl until combined well. Press the crumb mixture into the bottom of the pan. Bake 8-10 minutes or until crust is set; let cool on a wire rack. Reduce the oven temperature to 325º. Process sugar and zest in a food processor until zest is finely ground. In a medium bowl with an electric mixer, beat cream cheese beginning on low speed & increasing to medium-high, until light and fluffy. Gradually add sugar mixture, scraping down the side of the bowl with a rubber spatula, continue beating until smooth. Add sour cream, lemon juice; beat until well blended. Add the eggs one at a time, beating well after each addition. Wrap the outside of the springform pan with heavy-duty aluminum foil, then pour the filling into the pan; set it in the roasting pan. Place the roasting pan in the oven and carefully pour in enough boiling water into the roasting pan to reach halfway up the side of the springform pan. Bake for 70-75 minutes or until the center is almost set but still slightly jiggly. DO NOT OVERBAKE ~ The cheesecake will firm as it cools. Remove the roasting pan from the oven and let the cheesecake cool in the water bath for 15 minutes. Remove from the bath; let it cool on a wire rack. Remove the foil; refrigerate the cheesecake in its pan, loosely covered, for at least 8 hours or overnight, until thoroughly chilled.
Run a table knife around the inside edge of the pan; remove the pan’s side. Spread the lemon curd over the top of the cheesecake. Let stand at room temperature for 20 minutes.
Lemon Curd
From With a Grateful Prayer and a Thankful Heart
- ¾ c sugar
- 3 eggs
- 1 egg yolk
- ½ c fresh lemon juice
- ½ c butter, melted and slightly cooled
- Grated rind from 2 lemons (about 2 Tbsp)
Whisk together sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for 3-4 minutes at 1 minute intervals, stirring well after each minute until the mixture is thick enough to coat the back of a metal spoon.
RECIPE NOTE: Strain the lemon juice to remove pulp for a silky smooth curd.