Lemon Swirl Cheesecake (pics)

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by BettyR, Dec 15, 2009.

  1. BettyR

    BettyR Chillin' With My Peeps

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    Mar 1, 2008
    Texas Gulf Coast
    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.

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  2. Highlander

    Highlander Tartan Terror

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    Oct 1, 2008
    Prague
    Oh wow, that sounds and looks to die for! I will make this for Christmas. Thanks for the recipe. [​IMG]
     
  3. Katy

    Katy Flock Mistress

    Oh my!!! I might as well just rub it on my hips since that is where it's going to end up!!! I love lemon and cheesecake so I'm definately going to have to try it! Thanks for sharing.
     
  4. SarahFair

    SarahFair Chillin' With My Peeps

    Sep 23, 2008
    Monroe, Ga
    That is very pretty!!
     
  5. Camelot Farms

    Camelot Farms Chickenista

    Put on the coffee...I'm on my way. [​IMG]
     
  6. Cara

    Cara Chillin' With My Peeps

    Aug 30, 2007
    NM
    Now I know what i'm bringing to the Christmas party tonight, thank you! We have a ton of jars of lemon curd that I hadn't found a use for. What size pan did you use?
     
  7. BettyR

    BettyR Chillin' With My Peeps

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    Texas Gulf Coast
    Cara- I use a 9-inch cake pan that has 4-inch high sides...I don't have a springform pan...but a 10-inch springform pan would work. I prepare my pan by cutting parchment paper to fit the bottom and also make a collar to go around the sides. Then butter the pan very well and stick the parchment paper in place. When I go to un-mold the cheesecake I fill my sink with a few inches of very hot tap water and set the pan down in the hot water for about 30 seconds to melt the butter...then place a dessert plate covered with wax or parchment paper over the top of the cheesecake for support and turn it out the cheesecake out. Then place the cheesecake on the serving platter.

    I would use a collar even if I was using a springform pan...the collar pulls away from the sides of the pan allowing the cheesecake to expand and contract while baking and cooling...this keeps your cheesecake from splitting or cracking. Of course if you have a springform pan you would skip the hot water bath to un-mold your cheesecake.

    This is what my pan looks like with a chocolate swirl cheesecake in it.

    [​IMG]
     
  8. Cara

    Cara Chillin' With My Peeps

    Aug 30, 2007
    NM
    I use a springform but i've never been brave enough to try and turn a cheesecake out onto a plate off the base of the pan. Will it hold up to me inverting it to take the metal plate off?
     
  9. BettyR

    BettyR Chillin' With My Peeps

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    Mar 1, 2008
    Texas Gulf Coast
    Yes, it would hold up if it's chilled overnight in the frig and you have a good support across the entire top. You would need to have some sort of barrier between the crust and the plate like a piece of wax or parchment paper. I wouldn't butter the bottom I would just use some cooking spray to stick the bottom paper to.
     
  10. deenamr

    deenamr Chillin' With My Peeps

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    Jul 6, 2008
    Central Oregon
    just bumping it up for Katy
     

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