This recipe came from Cook's Illustrated. They have tried many versions of this recipe and concluded with this delicious recipe. I made it for Easter this year and it got rave reviews. I changed the crust from animal crackers (which they thought worked best) to a shortbread crust. The homemade lemon curd is optional, but well worth the effort and very tasty! Do not let the lengthy directions scare you off. I PROMISE it is well worth the effort!! Had I not made this myself, I would have sworn it was purchased- it was THAT good!!
Provided by mom2alexjake
Categories Cheesecake
Time 2h15m
Yield 12-16 serving(s)
Number Of Ingredients 17
Steps:
- For the crust: Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees.
- Press the crumbs firmly and evenly into the pan bottom, keeping the sides as clean as possible.
- Bake until fragrant and golden brown, 15 to 18 minutes.
- Cool on wire rack to room temperature, about 30 minutes.
- When cool, wrap the outside of the pan with two 18-inch-square pieces of heavy-duty foil; set the springform pan in a roasting pan.
- For the filling: While the crust is cooling, process ¼ cup sugar and lemon zest in a food processor until the sugar is yellow and the zest is broken down, about 15 seconds.
- Transfer the lemon sugar to a small bowl; add the remaining 1 cup sugar.
- In a standing mixer, using the paddle attachment, beat the cream cheese on low to soften slightly, about 5 seconds.
- With the machine running, add the sugar mixture in a slow steady stream; increase the speed to medium and continue to beat until the mixture is creamy and smooth, about 3 minutes.
- Scrape down the bowl with a rubber spatula as needed.
- Reduce speed to medium-low and add the eggs one at a time; beat until incorporated-about 30 seconds.
- Scrape the sides and bottom of the bowl well after each addition as needed.
- Add lemon juice, vanilla, and salt.
- Mix until just incorporated, about 5 seconds; add the heavy cream and mix until just incorporated, about 5 seconds longer.
- Give the batter a final scrape, stir with a rubber spatula, and pour into the prepared springform pan; fill the roasting pan with enough hot water to fill halfway up the sides of springform pan.
- Bake 55 to 60 minutes and until the center jiggles slightly, the sides just start to puff, and the surface is no longer shiny.
- An instant-read thermometer inserted in the center of the cake should register 150 degrees.
- Turn off the oven and prop open the oven door with a potholder; allow the cake to cool in the water bath in the oven for 1 hour.
- Remove foil and the transfer the cake pan to a wire rack; run a small paring knife around the inside edge of the pan to loosen, and cool the cake to room temperature, about 2 hours.
- For the lemon curd: While the cheesecake bakes, heat the lemon juice in a small nonreactive saucepan over medium heat until hot but not boiling.
- Whisk the eggs and yolk in a medium nonreactive bowl; gradually whisk in the sugar.
- Whisking constantly, slowly pour the hot lemon juice into the eggs, then return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture registers 170 degrees on an instant-read thermometer and is thick enough to cling to a spoon, about 3 minutes.
- Immediately remove the pan from the heat and stir in the cold butter until incorporated; stir in the cream, vanilla, and salt, then pour the curd through a fine-mesh strainer into a small nonreactive bowl.
- Cover the surface of the curd directly with plastic wrap (not just the bowl- to avoid forming a"skin") refrigerate until needed.
- To finish the cake: When cheesecake is cool, spread the lemon curd onto the cheesecake using an offset spatula.
- Spread the curd evenly over the top of the cheesecake.
- Cover tightly with plastic wrap and refrigerate for at least 4 hours or up to 24 hours.
- To serve, remove the sides of the springform pan and cut into wedges.
- This is a wonderful but RICH cheesecake, so keep the portions small!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #desserts #eggs-dairy #oven #cheesecake #equipment #4-hours-or-less
You'll also love
Khloe Taylor
[email protected]Overall, this is a good cheesecake recipe. It's easy to make and the flavor is great. I would definitely recommend it to anyone who loves lemon desserts.
Raihan Ali
[email protected]The crust on this cheesecake was a bit too crumbly for my taste. I would recommend using a different recipe for the crust.
Tikendra Karki
[email protected]This cheesecake is a bit too tart for my taste. I would recommend using less lemon juice or adding some sugar to the filling.
Prakash Ayer
[email protected]I love this cheesecake! It's so easy to make and it always turns out perfect. The lemon flavor is subtle and not overpowering, and the cheesecake itself is so creamy and delicious. I will definitely be making this again and again.
asmar eating
[email protected]This cheesecake is amazing! The crust is flaky and buttery, and the filling is creamy and smooth. The lemon flavor is perfect, not too tart and not too sweet. I will definitely be making this again.
Mat Reagan
[email protected]I'm not a huge fan of cheesecake, but this one is really good. The lemon flavor is refreshing and the cheesecake itself is not too heavy. I would definitely recommend this cheesecake to anyone who loves lemon desserts.
ahmed korim
[email protected]This cheesecake is a bit dense, so it's not for everyone. But if you like dense cheesecakes, then you'll love this one. The flavor is amazing and the texture is so creamy.
Muhammad Saad
[email protected]I'm a beginner baker and this cheesecake was easy to make. I followed the recipe exactly and it turned out perfect. The cheesecake was so creamy and flavorful, and the crust was perfectly crispy. I will definitely be making this again.
Ranu Khatun
[email protected]I made this cheesecake for my husband's birthday and he loved it! He said it was the best cheesecake he's ever had. I will definitely be making this again for special occasions.
Jamil Qureshi
[email protected]This cheesecake is a bit time-consuming to make, but it's totally worth it. The end result is a stunning and delicious dessert that is sure to impress your guests.
Omnia Esam
[email protected]I'm not a big fan of lemon desserts, but this cheesecake changed my mind. The lemon flavor is subtle and not overpowering, and the cheesecake itself is so creamy and delicious. I will definitely be making this again.
anes walker
[email protected]This cheesecake is so easy to make and it always turns out perfect. I love that I can make it ahead of time and it still tastes just as good the next day. It's the perfect dessert for any occasion.
Pedro Juan
[email protected]I made this cheesecake for a potluck and it was a huge hit! Everyone raved about how delicious it was. The crust was perfectly crispy and the filling was so creamy and flavorful. I will definitely be making this again.
Kelly Theoha
[email protected]This lemon cheesecake is heavenly! The texture is smooth and creamy, and the flavor is perfectly balanced between tart and sweet. I love the addition of lemon zest in the crust, it really brightens up the flavor. I will definitely be making this agai