lemon swirled cheesecake

16 Jan

 

Still using those meyer lemons 🙂   This came out really really good!  the lemon curd is delicious!  i found myself eating the leftover curd right out of the container i had it in!  YUM go make this!

 

 

Lemon Swirled Cheesecake

adapted from ourkitchensink

Graham Cracker Crust

1 1/3 cups finely ground graham cracker crumbs (5 oz)
1/3 cup sugar
1/2 teaspoon cinnamon
3/4 teaspoon salt
5 tablespoons unsalted butter, melted

Put oven rack in middle position and preheat oven to 350°F. Invert bottom of springform pan (to make it easier to slide cake off bottom), then lock on side. 3Stir together crust ingredients in a bowl, then press onto bottom and 1 inch up side of springform pan. Place springform pan in a shallow baking pan and bake 10 minutes, then cool crust completely in springform pan on a rack.


Cheesecake Filling:

5 (8-ounce) blocks fat-free cream cheese, softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
2 1/2 teaspoons grated meyer lemon rind
2 teaspoons vanilla extract
1/4 teaspoon salt
5 large eggs
1 cup lemon curd (recipe follows)

To prepare the filling, beat cheeses at high speed of a mixer until smooth. Add 1 3/4 cups sugar and the next 4 ingredients (1 3/4 cups sugar through salt); beat well. Add eggs, 1 at a time, beating well after each addition.

Pour the cheese mixture into prepared pan. Spoon mounds of Lemon Curd over filling, and swirl together using the tip of a knife. Bake at 325° for 1 hour and 15 minutes or until cheesecake is almost set. Remove cheesecake from oven, and cool to room temperature. Cover and chill for at least 8 hours.

Lemon Curd

3/4 cup sugar
1 tablespoon grated lemon rind
2 large eggs
2/3 cup fresh lemon juice (about 5 meyer lemons)
2 tablespoons butter or stick margarine

Combine the first 3 ingredients in a saucepan over medium heat, stirring with a whisk. Cook until sugar dissolves and mixture is light in color (about 3 minutes). Stir in lemon juice and butter; cook for 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Cool. Cover and chill (the mixture will thicken as it cools).

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