If you’ve never tried Lemon Cheesecake, this is the recipe to make! This cheesecake is so flavorful and refreshing! The cheesecake has a light lemon flavor and the lemon curd is perfectly sweet. Great dessert for summer and my new favorite cheesecake!
It takes about five hours to make this cake but it is so worth it!!!
5 ounces animals crackers or 9 whole graham crackers
3 tablespoons sugar
4 tablespoons unsalted butter, melted
1 1/4 cup (8 3/4 ounces) sugar
1 tablespoon grated lemon zest plus 1/4 cup juice (2 lemons)
3 (8 ounces) cream cheese, softened
4 large eggs, room temperature
2 teaspoons vanilla extract
1/4 teaspoon salt
1/2 cup heavy cream
1 tablespoon unsalted butter, melted
1/3 cup lemon juice (2 lemons)
2 large eggs plus 1 large yolk
1/2 cup (3 1/2 ounces) sugar
2 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
1 tablespoon heavy cream
1/4 teaspoon vanilla extract
FOR THE CRUST: Adjust oven rack to lower- middle position and heat oven to 325 degrees. Process crackers in food processor to fine crumbs, about 30 seconds (you should have about 1 cup). Add sugar and pulse to incorporate, 2 to 3 pulses. Add melted butter in slow, steady stream while pulsing; pulse until mixture is even moistened and resembles wet sand, about 10 pulses. Transfer crumbs to 9-inch springform pan and, using bottom of ramekin or dry measuring cup, press crumbs firmly and evenly into pan bottom, keeping sides as clean as possible. Bake until crust is fragrant and golden brown, 15 to 18 minutes, rotating pan halfway through baking. Let cool completely on wire rack, about 30 minutes, then wrap outside pan with two 18-inch-squar pieces heavy-duty aluminum foil and set in roasting pan.
FOR THE FILLING: While crust is cooling, process 1/4 cup sugar and lemon zest in food processor until sugar is yellow and zest is broken down, about 15 seconds, scraping down sides of bowl as needed. Transfer sugar-zet mixture to small bowl and stir in remaining 1 cup sugar.
Using stand mixer fitted with paddle, beat cream cheese on low speed until broken up and slightly softened, about 1 minute. With mixer running, add sugar-zest mixture in slow, steady steam; increase speed to medium and continue 3 minutes, scraping down bowl as needed. Reduce speed to medium-low and beat in eggs, two at a time, until incorporated, about 30 seconds, scraping down bowl well after each addition. Add vanilla, salt, and lemon juice and mix until just incorporated, about 5 seconds. Add cream and mix until just incorporated, about 5 seconds longer. Give filling final stir by hand.
Being careful not to disturb baked crust brush inside of pan with melted butter. Pour filling into prepared pan and smooth top with rubber enough hot tap water into roasting pan to come halfway up sides of springform pan. Bake until center jiggles slightly, sides just start to puff, surface is no longer shiny, for 1 hour. Turn off oven and prop open oven door with potholder of wooden spoon handle; let cheesecake cool in water bath in oven for 1 hour. Transfer springform pan to wire rack. Discard foil, then run thin knife around pan to loosen cheesecake and let cool completely on wire rack, about 2 hours.
FOR THE LEMON CURD: While cheesecake bakes; heat lemon juice in small saucepan over medium heat until hot but not boiling. Whisk eggs and yolk together in medium bowl, then gradually whisk in sugar. Whisking constantly, slowly pour hot lemon juice into egg mixture, then return mixture to saucepan and cook over medium heat, stirring constantly with rubber spatula, until mixture registers 170 degrees and is thick enough to leave brief trail when spatula is scraped along saucepan bottom, about 3 minutes. Immediately remove pan from heat and stir in butter until incorporated. Stir in cream, vanilla, and salt, then pour curd through fine-mesh stainer set in small bowl. Place plastic wrap directly on surface of curd and refrigerate until needed.
When cheesecake is cool, pour lemon curd onto cheesecake still in springform pan. Using offset spatula, spread curd evenly over top of cheesecake. Wrap pan tightly in plastic and refrigerate until chilled, at least 4 hours.
To unmold cheesecake, wrap hot, damp dish towel around springform pan and let stand for 1 minute. Remove sides of pan. Slide thin metal spatula between crust and pan bottom to loosen, then carefully slide cheesecake onto platter. Serve. (Cheesecake can be refrigerated for up to 3 days)
Recipe from : America’s Test Kitchen Special Collection’s Edition