Lemon
Curd Cheesecake Recipe
This
creamy lemon cheesecake has a lovely soft texture and cuts nicely. The curd
adds a fresh, tangy flavor.
Ingredients
:
1-3/4
cups crushed vanilla wafers (about 55 wafers)
1/4
cup butter, melted
3
packages (8 ounces each) cream cheese, softened
1
cup sour cream
2
cups sugar
2
teaspoons grated lemon zest
2
tablespoons lemon juice
3
large eggs, room temperature, lightly beaten
LEMON
CURD:
1/2
cup sugar
1-1/2
teaspoons grated lemon zest
6
tablespoons lemon juice
1
large egg
1
large egg yolk
2
tablespoons butter, cubed
Lemon
zest strips, optional
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 five 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 :
1
slice: 563 calories, 35g fat (19g saturated fat), 157mg cholesterol, 321mg
sodium, 59g carbohydrate (51g sugars, 1g fiber), 7g protein.