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Lemon Swirl Cheesecake Recipe

Ingredients

How to make it

  • 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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The Cook

chefmeow Garland, TX

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