LEMON SWIRL CHEESECAKE
From henrie 16 years agoIngredients
- Crust shopping list
- 6 whole graham crackers (about 3 ounces) shopping list
- 1 cup walnuts, toasted shopping list
- 3 tablespoons butter, melted shopping list
- 2 teaspoons grated lemon peel shopping list
- Filling shopping list
- 2 8-ounce packages cream cheese, room temperature shopping list
- 1/2 cup sugar shopping list
- 1/2 cup frozen lemonade concentrate, thawed shopping list
- 2 teaspoons grated lemon peel shopping list
- 3/4 cup sour cream shopping list
- 2 large eggs shopping list
- Topping shopping list
- 1 cup sour cream, room temperature shopping list
- 1 11 1/4-ounce jar purchased lemon curd shopping list
- 2/3 cup chilled whipping cream shopping list
- 2 1/4-inch-thick lemon slices, each cut into 4 wedges shopping list
- 8 small mint sprigs shopping list
How to make it
- Position rack in center of oven and preheat to 350°F.
- For Crust:
- Finely grind graham crackers in processor. Add nuts; process until coarsely chopped. Add butter and lemon peel; blend using on/off turns just until crumbs are moist. Press crumbs firmly onto bottom (not sides) of 9-inch-diameter springform pan. Bake until crust is set, about 10 minutes. Cool. Maintain oven temperature.
- For filling: Using electric mixer, beat cream cheese, sugar, lemonade concentrate and lemon peel in large bowl until smooth. Beat in 3/4 cup sour cream. Add eggs 1 at a time, beating just until combined. Pour filling into crust. Bake until center moves only slightly when pan is shaken, about 50 minutes. Transfer cake to rack; cool 5 minutes.
- Meanwhile for topping: Whisk 1 cup sour cream in small bowl until very smooth. Whisk lemon curd in another small bowl until very smooth.
- Run small sharp knife around sides of cake. Starting at outside of edge of cake, spoon small alternating dollops of sour cream and lemon curd side by side in concentric circles atop warm cake, covering cake completely. Gently shake pan to smooth out toppings. Using tip of knife, gently swirl toppings, forming marble design. Chill cake uncovered overnight.
- Using electric mixer, beat cream in medium bowl until stiff peaks form. Spoon cream into pastry bag fitted with medium star tip.
- Run small sharp knife around sides of cake to loosen. Release pan sides of cake to loosen. Release pan sides. Transfer cake to platter. Pipe cream in decorative scallop border around top edge of cake. Garnish with lemon slices and mint sprigs.
- Bon Appétit
The Rating
Reviewed by 5 people-
Oh man!! You got my attention with Lemon!! Got my 5
shirleyoma in Cove loved it -
Love your Cheese Cake recipes!!!!!Thanks
pudgy47 in Las Vegas loved it -
I'm there with this one. Awesome, can't wait to try. Thank you for sharing.
marriage in Apalachin loved it
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