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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust:
9 whole rectangular graham crackers (for about 1 1/2 cups crushed)
5 tbsp butter, melted
1 tsp grated lemon zest
Lemon Curd:
1 large egg plus 1 egg yolk
1/4 cup sugar
Pinch salt
2 tbsp fresh lemon juice
1 tbsp butter
1 tbsp heavy cream
Filling:
1/4 cup fresh lemon juice, from about 2 lemons
1 envelope (2 3/4 tsp ) unflavored gelatin
3 (8 oz) pkg cream cheese, softened to room temperature
3/4 cup sugar
Pinch salt
1 1/4 cups heavy cream, room temperature
For the crust: Preheat the oven to 350 and adjust an oven rack to the middle position.
In a food processor, pulse the graham crackers until they are finely ground. Add the butter and lemon zest and pulse until combined. Press the mixture onto the bottom of a 9-inch springform pan. Bake the crust until it is lightly golden brown, about 8 minutes. Cool the crust completely on a wire rack before filling.
For the curd: while the crust is cooling, whisk the egg, egg yolk, sugar and salt together in a small saucepan. Whisk in the lemon juice and cook over medium-low heat, stirring constantly, until the mixture is thick and pudding-like, about 3-4 minutes. Remove from the heat and stir in the butter and cream. Press the mixture through a fine mesh strainer or sieve into a small bowl and refrigerate until needed.
In a small bowl, put the 1/4 cup fresh lemon juice. Sprinkle the gelatin over the top and let it stand until the gelatin softens, about 5 minutes. Microwave the mixture until it is bubbling around the edges and the gelatin dissolves, about 30 seconds. Set aside.
For the filling: In a large bowl, beat the cream cheese, sugar, and salt until smooth and creamy, scraping down the sides of the bowl, about 2 minutes. Slowly add the cream and beat until the mixture is light and fluffy, about 2 minutes. Add the gelatin mixture and 1/4 cup of the refrigerated lemon curd. Beat until the mixture is smooth and airy, about 3 minutes.
Pour the filling into the cooled crust and smooth the top. Using a spoon, pour thin lines of remaining curd on top of the cake and lightly drag a pairing knife or skewer through the lines to create a marble appearance. (I used a sandwich bag to pipe the lemon curd. Just cut a hole in the corner once it is filled with the curd, and it works just like a cake decorator bag.)
Refrigerate the cheesecake until set, at least 6 hours. Remove the sides of the pan, cut into slices and serve.
NOTES: The cheesecake can be made ahead and refrigerated for up to 3 days. Also, it is really important to have the cream cheese at room temperature. If it is too cold, it won’t mix well and there will be a lot of lumps.
Drag the paring knife or skewer through the lines to create the decorative pattern.
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NO BAKE LEMON CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust:
9 whole rectangular graham crackers (for about 1 1/2 cups crushed)
5 tbsp butter, melted
1 tsp grated lemon zest
Lemon Curd:
1 large egg plus 1 egg yolk
1/4 cup sugar
Pinch salt
2 tbsp fresh lemon juice
1 tbsp butter
1 tbsp heavy cream
Filling:
1/4 cup fresh lemon juice, from about 2 lemons
1 envelope (2 3/4 tsp ) unflavored gelatin
3 (8 oz) pkg cream cheese, softened to room temperature
3/4 cup sugar
Pinch salt
1 1/4 cups heavy cream, room temperature
For the crust: Preheat the oven to 350 and adjust an oven rack to the middle position.
In a food processor, pulse the graham crackers until they are finely ground. Add the butter and lemon zest and pulse until combined. Press the mixture onto the bottom of a 9-inch springform pan. Bake the crust until it is lightly golden brown, about 8 minutes. Cool the crust completely on a wire rack before filling.
For the curd: while the crust is cooling, whisk the egg, egg yolk, sugar and salt together in a small saucepan. Whisk in the lemon juice and cook over medium-low heat, stirring constantly, until the mixture is thick and pudding-like, about 3-4 minutes. Remove from the heat and stir in the butter and cream. Press the mixture through a fine mesh strainer or sieve into a small bowl and refrigerate until needed.
In a small bowl, put the 1/4 cup fresh lemon juice. Sprinkle the gelatin over the top and let it stand until the gelatin softens, about 5 minutes. Microwave the mixture until it is bubbling around the edges and the gelatin dissolves, about 30 seconds. Set aside.
For the filling: In a large bowl, beat the cream cheese, sugar, and salt until smooth and creamy, scraping down the sides of the bowl, about 2 minutes. Slowly add the cream and beat until the mixture is light and fluffy, about 2 minutes. Add the gelatin mixture and 1/4 cup of the refrigerated lemon curd. Beat until the mixture is smooth and airy, about 3 minutes.
Pour the filling into the cooled crust and smooth the top. Using a spoon, pour thin lines of remaining curd on top of the cake and lightly drag a pairing knife or skewer through the lines to create a marble appearance. (I used a sandwich bag to pipe the lemon curd. Just cut a hole in the corner once it is filled with the curd, and it works just like a cake decorator bag.)
Refrigerate the cheesecake until set, at least 6 hours. Remove the sides of the pan, cut into slices and serve.
NOTES: The cheesecake can be made ahead and refrigerated for up to 3 days. Also, it is really important to have the cream cheese at room temperature. If it is too cold, it won’t mix well and there will be a lot of lumps.
Drag the paring knife or skewer through the lines to create the decorative pattern.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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