If you like lemon cheesecake and don't mind a little extra work...boy do I have a cheesecake for you!!! I also have a chocolate version of this cheesecake.
Lemon Swirl Cheesecake
Crust
1 cup Graham Cracker Crumbs
3 Tbsp sugar
3 Tbsp butter or margarine, melted
Cheesecake Batter
1 cup Sour Cream
4 packages (8 oz. each) Cream Cheese, softened to room temperature
1-cup sugar
3-Tbsp flour
1 Tbsp vanilla
4 eggs, beaten
Lemon Curd
6 large very fresh egg yolks (older eggs will not set up properly)
1-cup sugar
1-tablespoon cornstarch
1/2 cup freshly squeezed lemon juice
1 stick butter-chopped
20 drops yellow food color
Preparation:
Make crust and cool completely.
MIX crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of 9-inch springform pan. Bake at 325°F for 10 minutes. (Bake at 300°F for 10 minutes if using dark nonstick springform pan.)
Make lemon curd
Put the egg yolks, lemon juice, cornstarch and sugar in the top of a double boiler. Use medium heat and stir with whisk constantly. Once the mixture has heated up (make sure that it's hot because if you start adding the butter before it's hot, it doesn't set up as well) add the butter a couple of pieces at a time. As the previous pieces melt, add 2 more. Once all the butter has been added, let it continue to cook for 15 minutes. Stir occasionally. If it is not thick, let it cook longer than the 15 minutes. Transfer to the fridge and cool completely stirring often to keep the butter from separating. While the curd is chilling mix the cheesecake batter.
MIX sour cream, cream cheese, 1-cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Mix in beaten eggs. Remove 1-1/3 cups of the cheesecake batter and stir it along with the 20 drops of yellow food color into the cooled lemon curd.
Spoon half the cheesecake batter over prepared crust. Spoon half of the lemon curd in dollops into pan. Repeat, ending with lemon curd. With metal spatula or knife, cut through batters to marble.
BAKE at 325°F for 1 hour 10 minutes or until center is almost set if using silver springform pan. (Bake at 300°F for 1 hour 10 minutes or until center is almost set if using dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
Lemon Swirl Cheesecake
Crust
1 cup Graham Cracker Crumbs
3 Tbsp sugar
3 Tbsp butter or margarine, melted
Cheesecake Batter
1 cup Sour Cream
4 packages (8 oz. each) Cream Cheese, softened to room temperature
1-cup sugar
3-Tbsp flour
1 Tbsp vanilla
4 eggs, beaten
Lemon Curd
6 large very fresh egg yolks (older eggs will not set up properly)
1-cup sugar
1-tablespoon cornstarch
1/2 cup freshly squeezed lemon juice
1 stick butter-chopped
20 drops yellow food color
Preparation:
Make crust and cool completely.
MIX crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of 9-inch springform pan. Bake at 325°F for 10 minutes. (Bake at 300°F for 10 minutes if using dark nonstick springform pan.)
Make lemon curd
Put the egg yolks, lemon juice, cornstarch and sugar in the top of a double boiler. Use medium heat and stir with whisk constantly. Once the mixture has heated up (make sure that it's hot because if you start adding the butter before it's hot, it doesn't set up as well) add the butter a couple of pieces at a time. As the previous pieces melt, add 2 more. Once all the butter has been added, let it continue to cook for 15 minutes. Stir occasionally. If it is not thick, let it cook longer than the 15 minutes. Transfer to the fridge and cool completely stirring often to keep the butter from separating. While the curd is chilling mix the cheesecake batter.
MIX sour cream, cream cheese, 1-cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Mix in beaten eggs. Remove 1-1/3 cups of the cheesecake batter and stir it along with the 20 drops of yellow food color into the cooled lemon curd.
Spoon half the cheesecake batter over prepared crust. Spoon half of the lemon curd in dollops into pan. Repeat, ending with lemon curd. With metal spatula or knife, cut through batters to marble.
BAKE at 325°F for 1 hour 10 minutes or until center is almost set if using silver springform pan. (Bake at 300°F for 1 hour 10 minutes or until center is almost set if using dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
