Orange Cake
A light creamy cheesecake full of lemon flavor.
Lemon Cheesecake
2015-04-03 21:02:28
Serves 12
Nutrition Facts
Serving Size
209g
Servings
12
Amount Per Serving
Calories 601
Calories from Fat 346
% Daily Value *
Total Fat 39g
60%
Saturated Fat 20g
100%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Cholesterol 241mg
80%
Sodium 402mg
17%
Total Carbohydrates 54g
18%
Dietary Fiber 0g
2%
Sugars 43g
Protein 10g
Vitamin A
27%
Vitamin C
1%
Calcium
14%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- Cookie Crumb Crust
- 1 cup. Nabisco's Barnum's Animal Crackers, fine crumbs
- 3 tablespoons sugar
- 4 tablespoons unsalted butter, melted and kept warm
- Filling
- 1 1/4 cups sugar
- 1 tablespoon grated zest plus 1/4 cup juice from 1 or 2 lemons
- 1 1/2 lbs. (3 oz.pkg.) cream cheese, cut into 1-inch chunks, room temperature
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- Lemon Curd
- 1/3 cup juice from 2 lemons
- 2 large eggs plus 1 large egg yolk
- 1/2 cup sugar
- 2 tablespoons unsalted butter, 1/2-inch cubes and chilled
- 1 tablespoon heavy cream
- 1/4 teaspoon vanilla extract
- Pinch salt
For the Crust
- Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. In a medium bowl add crumbs and sugar, stir to combine. Add melted butter, continue to combine until mixture is evenly moistened and resembles wet sand. Transfer the mixture 9-inch springform pan; using the bottom of a ramekin, press the crumbs evenly and firmly into bottom , keeping the sides as clean as possible. Bake until fragrant and golden brown, 15 to 18 minutes. Cool on a wire rack to room temperature, about 30 minutes. When cool, wrap the outside of the pan with two 18-inch square pieces of heavy duty foil; set the springform pan in a roasting pan.
For the Filling
- While the crust is cooling, in a large bowl mix 1/4 cup sugar and lemon zest until the sugar is yellow and the zest is broken down, scraping down the bowl if necessary. Stir in remaining 1 cup sugar.
- In a standing mixer fitted with the paddle attachment, beat the cream cheese on low to break up and soften slightly, about 5 seconds. With the machine running, add the sugar mixture in a slow steady stream; increase the speed to medium and continue to beat until the mixture is smooth and creamy, scraping down the bowl as needed. Reduce the speed to medium-low and add the eggs 2 at a time; beat until incorporated, about 30 seconds, scraping the sides and bottom of the bowl well after each addition. Add the lemon juice, vanilla, and salt and mix until just incorporated, add the heavy cream and mix until just incorporated. Give the batter a final scrape, stir with a rubber spatula and pour into the prepared springform pan; fill the roasting pan with enough hot tap water to come halfway up the sides of springform pan. Bake until the center jiggles slightly, the sides just start to puff, the surface is no longer shiny, and an instant-read thermometer inserted in center of cake registers 150 degrees, 55 to 60 minutes. Turn off the oven and prop open the oven door with wooden spoon handle; allow the cake to cool in the water bath in the oven for 1 hour. Transfer the springform pan without the foil to wire rack; run a paring knife around the inside edge of the pan to loosen the sides of the cake, and cool the cake to room temperature,about 2 hours.
For the Lemon Curd
- While the cheesecake bakes, heat the lemon juice in a small nonreactive saucepan over medium heat until hot but not boiling. Whisk the eggs and yolk in a medium nonreactive bowl; gradually whisk in the sugar. Whisking constantly, slowly pour the hot lemon juice into the eggs, then return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture registers 170 degrees with an instant-read thermometer and is thick enough to cling to a spoon. Immediately remove the pan from the heat and stir in the cold butter until incorporated; stir in the cream, vanilla,and salt, then pour the curd through a fine-mesh strainer into a small nonreactive bowl. Cover the surface of the curd directly with plastic wrap; refrigerate until needed.
To Finish the Cake
- When the cheesecake is cool. scrape the lemon curd onto cheesecake still in the springform pan; using an offset icing spatula, spread the curd evenly over the top of the cheesecake. Cover tightly with plastic wrap and refrigerate for at least 4 hours or up to 24 hours. To serve, remove the sides of the springform pan and cut the cake into wedges.
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