Lemon Curd Cheese Cake

By Chef Lippe

Lemon-Curd-Cheese-Cake

Ingredients:

 Lemon Curd

1 teaspoon lemon zest

½ cup fresh lemon juice

¾ cup sugar

3 eggs

¼ cup soft butter

The Crust

1 cup graham cracker crumbs

¼ cup sugar

¼ teaspoon salt

¼ cup soft butter

 

The filling

2 ½ cups cream cheese

½ cup sour cream

½ cup sugar

3 eggs

1 teaspoon vanilla

Directions:

Lemon Curd

Mix the lemon juice, the zest, the sugar and the eggs in a medium pot on low heat. Keep stirring with a whisk. Slowly add the butter and keep stirring until the mixture turns creamy. Once the whisk leaves traces on the bottom of the pan remove from the stove and put aside.

 

The Crust

Crush the gram crackers until they are a fine powder. Stir in salt and sugar, mix well. Melt the butter and mix with dry ingredients. Press into bottom of a spring form pan and flatten out with about 1” on the sides. Bake for 10 minutes at 350. Let cool.

The Filling

Beat together the cream cheese and sugar in a bowl. When well mixed add the eggs one by one beating after each one. Add the sour cream and vanilla extract and mix until you have a smooth cream.

Pour half the filling into crust. Spread out evenly. Now add half the lemon curd mixture. Swirl the curd into the filling with a small knife or chopstick.

Repeat this step with the remaining filling and lemon curd.

Bake the cake for 50 to 60 minutes at 350. When taking the cake from the oven the center may still feel soft, it will set while cooling down.

After the cake has cooled 2 to 3 hours refrigerate.

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2 Comments

Filed under cheese cake, Chef Lippe, Lemon, Lemon Curd

2 responses to “Lemon Curd Cheese Cake

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