March 07, 2021
Rated 5 stars by 1 users
Based on a recipe from Life Love and sugar
Lemon Cheesecake is so silky, so smooth and so delicious!! Enjoy!
2 ¼ cups (302g) vanilla wafer crumbs
½ cup (112g) unsalted butter, melted
2 tbsp (39g) sugar
24 ounces (678g) cream cheese, room temperature
1 cup (207g) sugar
3 tbsp (24g) all purpose flour
1 cup (240ml) sour cream
3 tbsp (45ml) lemon juice
1 tbsp lemon zest
4 large eggs, room temperature
1 1/2 cups sugar
1/4 pound unsalted butter, room temperature
4 extra-large eggs
1/2 cup lemon juice (3 to 4 lemons)
1/8 teaspoon kosher salt
Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
Mix together the crust ingredients until well combined and press the mixture into the bottom and up the sides of the springform pan.
Bake the crust for 10 minutes, then set aside to cool.
Cover the outsides of the pan with aluminum foil to prepare it for a water bath. Here is a tutorial on how I set up a pan for a waterbath. Set prepared pan aside.
Reduce oven temperature to 300°F (148°C).
In a large bowl, beat the cream cheese, sugar and flour on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
Add the sour cream, lemon juice and lemon zest and mix on low speed until well combined.
Add eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined.
Pour the cheesecake batter into the crust and spread evenly.
Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
Bake the cheesecake for 65 minutes.
Turn off the oven and leave the cheesecake in oven with the door closed for 15 minutes. Do not open the door or you’ll release the heat.
Crack oven door and leave the cheesecake in the oven for another 20 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks.
Remove from oven and let sit on the counter for 15 minutes, then remove the pan from the water bath and remove aluminum foil. Refrigerate cheesecake until completely cooled and firm, 6-7 hours.
While cheesecake cools, make the lemon curd. I made the recipe from Ina Garten.
Zest of 3 lemons, (I used a rasp) being careful to avoid the white pith.
Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.
When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate. Serve with the lemon curd and some berries.
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