A moan-worthy dessert for all occasions!
What a treat! This New York-styled lemon cheesecake has a sweet, crunchy graham cracker crust, a melt in your mouth lemony filling and a really nice zing from the tangy lemon curd topping.
To master the cheesecake, bake in a water bath.
Don’t let the thought of baking cheesecake in a water bath scare you off. It’s really easy to do, and ensures you’ll end up with a fantastic consistency and creamy smooth surface.
You’ll need two large sheets of heavy duty foil to wrap and seal the springform pan. Don’t make the mistake of using 6 layers of regular sized aluminum foil. It won’t work and you’ll end up with wet crust. Trust me on this. Been there, done that. Water always finds a way.
You’ll also need a big roasting pan that is large enough to fit the springform pan while allowing hot water to go all the way around.
Advertisement:Once the crust is pre-baked, the springform pan is wrapped in two layers of foil then placed inside the roasting pan. Add the cheesecake filling to the pan, then place the whole thing in the oven. Using a measuring cup or tea kettle, pour hot tap water into the roasting pan until it’s halfway up the side of the springform pan.
You’ll need 1 cup of lemon curd for the cheesecake topping.
Homemade Lemon Curd is well worth the 20 minutes it takes to make on the stove top. It needs a few hours to chill before spreading on the cheesecake, but you’ve got time. The cheesecake needs to be refrigerated overnight to set up properly anyway. Make the cheesecake, make the curd and marry the two together the next day.
To ensure you make the BEST lemon curd ever to come out of your kitchen, zest only the yellow part of the lemon rind. Don’t zest any of the white pith as it can make your curd taste bitter
We have a terrific homemade lemon curd recipe that’s perfect for topping this cheesecake. The consistency is smooth and creamy, but it still stays put when spread on top. Even sliced, our lemon curd doesn’t drip off the sides. I hope you’ll give it a try!
Advertisement:Should we use organic lemons for this lemon cheesecake?
Advertisement:
Thanks for your SHARES!
CROCKPOT RANCH PORK CHOPS AND POTATOES
MINI POTATO PANCAKES RECIPE
A Hearty Delight: Steak with Garlic Mashed Potatoes, Amish-Style
MAID-RITE SLIDERS RECIPE
Flourless Almond Cake with Raspberry Sauce
Clean the floor in this way so that it always stays cool in summer
Pay attention to this date from now on. It’s not an ordinary expiration date.
Egg shells, never throw them away: they are worth their weight in gold when used in the home and garden
Wow, I had no idea you could make bread with just 2 ingredients!