Recipe

Lemon Swirl Cheesecake Recipe

	Henrie / All my dishes 1 year, 9 months ago OMG if you love lemon and you love cheesecake, this one is definately for you. Enjoy Prep:30m Cook:60m Servings:12	Henrie
	desserts cheesecake yummie

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Ingredients

Crust

6 whole graham crackers (about 3 ounces)

1 cup walnuts, toasted

3 tablespoons butter, melted

2 teaspoons grated lemon peel

Filling

2 8-ounce packages cream cheese, room temperature

1/2 cup sugar

1/2 cup frozen lemonade concentrate, thawed

2 teaspoons grated lemon peel

3/4 cup sour cream

2 large eggs

Topping

1 cup sour cream, room temperature

1 11 1/4-ounce jar purchased lemon curd

2/3 cup chilled whipping cream

2 1/4-inch-thick lemon slices, each cut into 4 wedges

8 small mint sprigs

Directions

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

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Comments

shirleyoma 1 year, 9 months ago said:
Oh man!! You got my attention with Lemon!! Got my 5

henrie 1 year, 9 months ago said:
Yep twins indeed, you make it and if I can get up that mountain I think God would say I deserved a piece before Easter LOL Thanks again for your comment and great rating.

pudgy47 1 year, 9 months ago said:
Love your Cheese Cake recipes!!!!!Thanks

marriage 1 year, 9 months ago said:
I'm there with this one. Awesome, can't wait to try. Thank you for sharing.

dlpblue 1 year, 9 months ago said:
Love it!

sunkst21 1 year, 3 months ago said:
Oh... you just combined two of my most favorite things in the whole wide world...I can not wait to try this!

Thanks :)

pamelanava 1 year, 3 months ago said:
OH Yeah!! my mouth is watering!! I'll be trying this very soon! Thanks!

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