Lemon Cheesecake

Maria Zwicklbauer, the head baker at Susiecakes, says you should think about this recipe when it comes to graduation parties, Memorial Day picnic and other summer events.

Lemon Cheesecake 

Equipment: Stand Mixer, medium pot, 2 bowls, cookie sheet, wooden spoon, spatula, 8" ring, measuring cups and spoons
Yields: 1- 8 inch Cheesecake
Shelf Life: 7 days
Oven: Pre-heat to 350°

Graham Crust:
Graham Cracker Crumbs 3 cups
Unsalted Butter 1 cup
Granulated Sugar ¼ cup
Pinch of Salt

Place Graham Cracker Crumbs into a bowl with sugar and salt. Melt butter in a pot over medium heat. Stream melted butter into graham mixture and stir with wooden spoon until combined. Place 8" ring mold onto a sprayed parchment lined cookie sheet. Press graham into the bottom of the ring mold and set aside. Meanwhile, make the Cheesecake filling.

Cheesecake Filling:
Cream Cheese, room temperature 3 cups (3 packages)
Granulated Sugar 1 cup
Whole Eggs, room temperature 4 each
Sour Cream, room temperature ¼ cup
Vanilla Extract 2 tsp.

Place room temperature Cream Cheese into mixing bowl and beat on medium speed until fluffy. Beat in Sugar, Eggs, Sour Cream and Vanilla (all room temperature to avoid lumps) and mix until smooth. Pour batter into the prepared Graham Crust and place into the oven. Bake for 1 hour or until the top of the cheesecake souffle´s and is slightly golden. Pull from oven and let sit at room temperature before removing ring mold. Meanwhile, make Lemon Curd.

Lemon Curd:
Fresh Lemon Juice ¾ cup
Unsalted Butter ½ cup 2 Tbl.
Granulated sugar ½ cup
Egg Yolks 10 each
Granulated sugar ½ cup

In a medium-sized pot over moderately high heat, melt together lemon juice and butter. Stir occasionally until butter is melted. Add first amount of granulated sugar, heat until dissolved.

Meanwhile, in a large bowl, combine the egg yolks and the second amount of granulated sugar and whisk until smooth. Slowly stream in the hot lemon juice into the egg mixture whisking vigorously to avoid eggs from curdling and then transfer back to the pot and put over moderate heat.

Cook the curd until you see the first few bubbles break the surface, stirring constantly with a heat proof spatula, making sure to continuously scrape the bottom of the pot. Whisking occasionally to keep smooth.

Immediately pour the curd into a 9x9 baking dish and press plastic wrap snugly against surface. Refrigerate for several hours or preferably overnight before use. When ready to use, top the cooled cheesecake with Lemon Curd.

LINK: www.susiecakes.com

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