Sunday, September 7, 2008

Lemon Cheesecake

Who ever said that Labor Day marked the end of Summer??? As Tropical Storm Hannah was passing through New England, the heat and the humidity reminded me of a hot Summer day in Naples, Florida. The rain too, of course, but I actually welcomed it as I had had no time to water the yard.

The storm also brought strong winds that brought down the dead tips of the oak trees, damage caused by the infamous Cicadas. Time for clean up!

For us on Cape Cod, Labor Day means another BBQ on the beach!!! Everyone brings something, wether you get to the said beach by boat or Kayak. I kayaked with Nicole, but was smart enough to send everything on the boat!!!

My collaboration to this dinner was a Lemon Cheesecake. Easy to transport, stays cool on the ice and perfect ending to the weekend!

Lemon Cheesecake

15 Graham Crakers, crushed
1/4 cup sugar
8 Tbsp butter, melted

Lemon Curd:
1 1/2 Tbsp cornstarch
1/2 cup water
2 large egg yolks
1/3 cup sugar
1/3 cup lemon juice
1 Tbsp lemon zest

Cream cheese filling:
3 8-oz package cream cheese
3/4 cup sugar
3 large eggs, room temperature
1/4 cup sour cream
1 tsp Vanilla extract

Combine all the ingredients in a bowl and mix well. Press to the bottom of a spring-form pie dish. Bake at 350 F for 10-12 minutes.
Take out of the oven and let stand.
Reduce oven heat to 325 F.

Lemon curd:
In a small bowl, disolve the cornstarch in the water.
In a medium saucepan, whisk together the egg yolks, the sugar and the lemon juice. Whisk in the cornstarch mixture and cook over medium heat whisking gently for about 4 minutes, until hot, thick and glossy.
Add the lemon zest and let cool. Set aside.

Cream cheese filling:
In the bowl od an electric mixer fitted with the paddle attachment, beat the cream cheese with the sugar until smooth.
Beat in the flour, mixing well, until blended.
Add the eggs, one at a time, mixing well between each addition.
Add the sour cream, and the vanilla. Mix well until the batter is smooth.
Pour the batter over the crust and smooth the top with a spatula. Dollop the lemon curd on the batter and carefully twirl it into the batter, with a knife. Be careful not to cut the crust.
Bake for about 40 minutes, until golden aroud t he edges and just set.
Refrigerate until thouroughly chilled.
Run the tip of a knife around the edges of the cake to loosen it and place on a serving dish.

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