It’s my Momma’s Birthday today! Happy Birthday Mom! I decided to whip up a Birthday Cake for tonight’s dinner and when I asked her what she wanted me to make she said either Red Velvet Cake or Cheesecake. I chose to make a cheesecake because although I love Red Velvet and I have a great recipe which I will share later, Red Velvet cake kind of makes a huge mess! I always seem to get Red Food coloring every where and my hands end up being pink for a few days. So I decided to go with the easier, less messy option.
I have a couple Cheesecake standbys, one being Dulche de Leche which is quite sweet and with the richness of the Cheesecake itself can be quite heavy. I wanted to make something a little bit lighter. Cheesecake is considered a light food right?
I stumbled across a Lemon Curd Cheesecake recipe on Epicurious.com
and I think my Mom will love it.
Here we go:
For the lemon curd:
1 teaspoon finely grated fresh lemon zest
1/2 cup fresh lemon juice
1/2 cup sugar
3 large eggs
1/2 stick (1/4 cup) unsalted butter, cut into small pieces
For the crust:
1 1/3 cups finely ground graham cracker crumbs
1/3 cup sugar
1/8 teaspoon salt
5 tablespoons unsalted butter, melted
For the filling:
3 (8-oz) packages cream cheese, softened
1 cup sugar
3 large eggs
3/4 cup sour cream
1 teaspoon vanilla
Make lemon curd:
Whisk together zest, juice, sugar, and eggs in a saucepan. Add butter and cook over medium low, whisking, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 6 minutes.
Force lemon curd through a fine-mesh sieve into a bowl and set aside to cool completely.
Make and bake crust:
Put oven rack in middle position and preheat oven to 350°F. Stir together crust ingredients in a bowl, then press onto the bottom and 1 inch up side of springform pan.
Bake 10 minutes, then cool crust completely in the pan on a cooling rack.
Make filling and bake cheesecake:
Reduce oven temperature to 300°F.
Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, beating until incorporated. Beat in sour cream and vanilla until combined.
Pour two thirds of cream cheese filling into cooled crust, then spoon half of lemon curd over filling and swirl curd into filling with a small knife. Repeat with remaining filling and curd.
Bake cheesecake until set 1 1/2 inches from edge but center trembles when pan is gently shaken, about 45 minutes. (Center of cake will appear very loose but will continue to set as it cools.) Transfer spring form pan to a rack and immediately run a knife around top edge of cake to loosen. Cool completely, about 2 hours, then chill for at least 4 hours. Remove side of spring form pan before serving.
I think this is going to be really good but I have to wait until tonight to try it, so I will let you know!
** Update: This cake was fabulous! Creamy, Dreamy and Delicious. Next time I think I would make a blueberry compote to drizzle over the cake for serving. MissDelish**