Tuesday, December 7, 2010

Lemon Cheesecake

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:

Hello, 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

the filling:
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)
3 eggs
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
2 eggs
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!!!



Blogger ZONE F DG TEAM said...

Thanx for the opportunity to guest post. I'll be posting a link to the post later on this evening so as to share some blog love...

Thanx again :)

December 8, 2010 at 5:35 AM  
Anonymous Faith said...

Welcome Carol, and thanks for a lovely guest post! The cheesecake is gorgeous and I love the lemon curd both in the cake and decorating the top!

December 8, 2010 at 6:11 AM  
Blogger teresa said...

mmm, sounds wonderful! i love lemon cheesecake!

December 8, 2010 at 6:46 AM  
Blogger Joanne said...

What a fun thing to do! This lemon cheesecake sounds delicious! Great guest post Carol.

December 8, 2010 at 9:58 AM  
Blogger Barb said...

All I can say is Yummmmmmm! I love all things lemon! What a wonderful treat to make for Christmas. Thanks for sharing.

December 8, 2010 at 5:40 PM  
Blogger Ingrid_3Bs said...

Hi! Welcome!

Your cheesecake looks delightful. Seeing the lemon curd adoring the top has my jaw tingling. :) I love the tart and tangy flavors of citrus.

December 9, 2010 at 11:57 AM  
Blogger Madame Fromage said...

Ooo, this looks amazing! Just popped over here to read your blog, thanks to your recent comment. Lovely! You bake beautiful things. Happy holidays, Lynn!

December 14, 2010 at 7:58 AM  
Anonymous Juliana said...

Nice guest post...love the idea of lemon in cheesecake...lighter and not so sweet. Love it!

December 14, 2010 at 3:49 PM  
Blogger Unknown said...

How wonderful to have such a yummy cheesecake recipe like this in your repitore. THank you for sharing it with us daaaahling. Sounds lovely :D
*kisses* HH

December 15, 2010 at 10:42 AM  
Blogger Unknown said...

I have never baked cheesecake before but would like to try this. Merry Christmas :)

December 16, 2010 at 6:19 PM  
Blogger Valerie said...

It looks really good! I love cheesecake and I love lemon.

December 29, 2010 at 9:22 PM  
Anonymous Cheryl said...

This is yummyyy!!! I love cheesecakes!

October 3, 2012 at 4:27 AM  

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