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 (after all!) and as a substitute of the same old chocolate route, I veered in the direction of one other quintessential taste, lemon. My pal, and inside decorator, raved about this recipe for a Southern Dwelling cheesecake after it was revealed final February. I tucked away the copy he despatched me, understanding I’d discover the proper event to bake it up.
- When you 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!!!
Excellent Citrus Lover’s Dessert
For the previous few years, a bunch of my buddies collect for soup and soccer watching on New Yr’s Day. These buddies 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.
Be aware…there have been professionals and cons to not baking a cheesecake in a water bathtub. 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 might create a soggy crust. Nonetheless, 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 largest followers. The tart lemon curd was a superb foil to the wealthy creamy filling.
- PRO-Tip: Make sure that your cream cheese and eggs are at room temperature. This ensures a creamy cheesecake as these elements 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, excellent cheesecake.
- Combine within the eggs one by one, 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 a number of occasions to verify the batter is easy and nicely mixed.
- PRO-Tip: Bake in a water bathtub, or bain marie, if desired. Taking a look at that massive crack, I’ll positively add this step subsequent time I make this lemon bar cheesecake!
- When you bake in a water bathtub, 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 bathtub, or bain-marie, permits for extra even baking temperature and helps forestall the dreaded crack from showing throughout the highest of your dessert. When you do use a water bathtub, make certain to wrap the underside of your springform pan in a double layer of foil (I desire heavy-duty) to keep away from any liquid from seeping into the pan through the baking interval.
- For a water bathtub, I exploit 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 may as well conceal 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 by one, beating simply till blended after every addition. Regularly add lemon juice to the butter combination, beating at low pace 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 instantly on heat curd (to stop a movie from forming), and chill at the very least 4 hours.
Make candied lemons:
- Lower 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, maintaining 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. (Could 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 nicely 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 pace with an electrical mixer for 3 minutes or till easy. Regularly add granulated sugar, beating till blended.
- Add eggs, one by one, 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 about.
- 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 inside 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 nicely upfront so it might chill for at the very least 4 hours. Additionally, word that cheesecake wants to sit back at the very least 8 hours. When you’ve got any leftover lemon curd, retailer it in a lined container in your fridge as much as 2 weeks.
Really helpful Merchandise
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Diet Info:
Yield:
18
Serving Measurement:
1 slice
Quantity Per Serving:
Energy: 854Whole Fats: 52gSaturated Fats: 24gTrans Fats: 1gUnsaturated Fats: 23gLdl cholesterol: 967mgSodium: 626mgCarbohydrates: 64gFiber: 1gSugar: 54gProtein: 34g
