Recipe

Lemon Swirl Cheesecake Recipe

	Chefmeow / All my dishes 1 month, 3 weeks ago LEMON SWIRL CHEESECAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Quigley Estate in Plano, Texas in 2002. Prep:10m Cook:50m Servings:8	Chefmeow
	easy side dessert cheesecake nuts walnuts buttery lemony citrusy lemonade

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Ingredients

6 whole graham crackers

1 cup walnuts toasted

3 tablespoons butter melted

2 teaspoons grated lemon peel

Filling:

16 ounces packages cream cheese at 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 at room temperature

11-1/4 ounce jar 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.

Finely grind graham crackers in food processor.

Add nuts and process until coarsely chopped.

Add butter and lemon peel then blend using on/off turns just until crumbs are moist.

Press crumbs firmly onto bottom of a 9 inch spring form pan.

Bake until crust is set about 10 minutes then cool.

Maintain oven temperature.

Using electric mixer beat cream cheese, sugar, lemonade concentrate and lemon peel.

Beat in 3/4 cup sour cream then add eggs 1 at a time beating just until combined.

Pour filling into crust then bake 50 minutes and transfer cake to rack and 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 edge of cake spoon small alternating dollops of sour cream and lemon curd. Swirl in circles atop warm cake covering cake completely.

Chill cake uncovered in the refrigerator 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 then transfer cake to platter.

Pipe cream around top edge of cake and garnish with lemon slices and mint sprigs.

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