It always seems very alarming to unwrap four packages of cream cheese, but it is never not worth the extravagance. This lemon flavored number is a hit, and especially good when you use homemade graham crackers in the crust, and from scratch lemon curd.
The perfect dessert for any spring party!
(Oh, this recipe is in metric measures, so get out your scale.)
Crust Ingredients
300 grams Graham crackers
45 grams sugar
100 grams melted butter
Crust Directions
Pulverize the crackers in a food processor, then mix in the sugar and melted butter. Press into a greased nine inch spring form pan. It should be pressed up the sides a couple inches. Line the outside of the pan with a double layer of tinfoil, and set aside.
Filling Ingredients
900 grams cream cheese, room temp
240 g sugar
20 g all purpose flour
2 tbsp. lemon juice
2 tbsp. lemon zest
1 tsp. vanilla extract
4 eggs
Filling Directions
Preheat the oven 325 degrees F.
In a large mixing bowl, beat the cream cheese until smooth, approximately one minute.
Add the sugar, flour, lemon zest and lemon juice and beat again for 20 seconds.
Scrape the bowl. Lightly beat the eggs and add them and the vanilla to the bowl. Beat until well combined. Scrape the bowl and make sure it's all incorporated. Do not over beat--you don't want any air bubbles.
Pour the batter into the prepared crust. Place a rimmed cookie sheet in the oven and pour a few cups of water into it. Put the cheesecake pan in the the pan of water and bake for about 1 hour. The center will be a bit wobbly when it's done.
Allow to cool at least 30 minutes before removing the sides of the pan. Refrigerate until cool and firm: over night, or at least 4 hours.
Spread a layer of lemon curd over the top and decorate with lemon slices and mint sprigs or meringue kisses or whatever suits your fancy.
Commentaires