I'd like to welcome a guest poster
today, a new friend from No Reason Needed blog. We decided it would be fun to do a blog post swap (you know, kind of like a cookie swap only via the magic of the internet). Here, then, is Carol's post, a yummy looking cheesecake made with lemon curd -- doesn't that sound heavenly? Take it away, Carol:
, Queen of the Castle readers. Carol from NO REASON NEEDED here, popping over from my blog
to share a Lemon Cheesecake recipe.
Originally obtained from Veronica’s blog, La Recette du Jour
it was previously unknown to me that cooks in Europe measure dry ingredients by weight, not volume (i.e. cups). Many of her recipes use European standards for measurement; weights are in grams or kilos, volumes are in litres, centilitres, or millilitres, and oven temperatures are in Celsius.
Fortunate for me, Ivy from Little Ivy Cakes
had used the same recipe previously and had converted the measurements to American standards...THANK YOU!!!
I L♥VE all things LEMON and wasn't in the least bit apprehensive to try her Lemon Cheesecake.
the bottom crust:
1 1/4 cup shortbread biscuits (I used Arrowroot's)
1/2 cup butter
1 1/2 cup ricotta cheese
1 1/2 cup cream cheese
3/4 cup sugar (I used 1/2 cup caster sugar & 1/4 cup granulated sugar)
Finely grated zest of 1 lemon, plus the juice of half of it
3/4 cup lemon curd
-Preheat the oven to 350F. Have a large spring-form pan ready
-Put the biscuits in a plastic bag and crush with a meat tenderizer or roll with a rolling pin. Don't reduce them to powder leave some biggish lumps, otherwise the base will be too stodgy. Melt the butter, mix with the biscuits, then spread the mixture over the base of the tin, patting it down firmly,
-bake for 10 minutes. Reduce heat to 280 F.
-Meanwhile, put all the cheese in a bowl and beat with an electric whisk for 30 seconds to make it smooth and light. Beat in the sugar, then the eggs, one by one, followed by the lemon zest and juice.
-Swirl in half the lemon curd
-Pour into the tin and bake for about an hour (I baked for 1 hour at 280F and an additional 15 minutes at 300F). The filling should be only just set and still a little bit wobbly in the middle. Turn off the oven and leave the cheesecake in it to cool.
- When it's completely cold, unmould it and put it on a plate.
- Spread the rest of the lemon curd over it and decorate.
Juice of 2 lemons
1 large strip lemon peel
1/2 cup sugar
5 Tbs. butter cut into little pieces
Mix all ingredients in a saucepan and cook on medium-low heat until mixture thickens and starts to bubble a little(5 mins), mixing occasionally. Remove saucepan from heat immediately and press through a sieve. Stir and then store in a container. Chill at least 1-2 hours before serving. I stored mine in the fridge until I was ready to use.
Aside from Dalton (my picky eater)... Dakota, John and I LOVED it. Dakota even went on to declare it being "a little taste of heaven", and somewhat "similar to Lemon Meringue Pie, 're-arranged'"
That said, I was impressed with how EASY this cheesecake was to make and how well it held up, without crumbling upon being sliced.
This recipe is a DEFINITE keeper!!!