Freshness for the fresh new beginnings !!!! Welcome 2013.
My mother in law makes a Lemon Biscuit Pudding which KJ completely loves and has been wanting me to try it out for a while, however I've never gotten around making it.
While blog hopping the other day, I came across this amazing recipe for a Lemon Marble Cheesecake. It caught my fancy and made it to the top of my 'To Try' list....
Unlike my other cheesecakes, this one is a baked one. It turned out to be light, beautiful and refreshingly delicious.
Luckily so, only 2 days before I came across this wonderful recipe, I had made Lemon Curds at home to try out Lemon Tarts, but the cheesecake took the cake !! :)
Before I could say 'Baked Lemon Marble Cheesecake', the cheesecake was gone.....The family loved it and many more can't wait for the next batch to turn up.....
It's a winner for all seasons !!
Hope you enjoy making this as much as I did....
Marbled Lemon Cheesecake
Adapted from: www.foodess.com
For the base:
1 1/3 cups crushed graham cracker crumbs (I used my regular base - a mix of goodday and marie biscuits)
1/3 cup sugar
1/8 teaspoon salt (I omitted this because i used salted butter)
5 tablespoons melted butter
For filling:
3 (8-oz) packages cream cheese, softened - (About 230 g. I used homemade cream cheese).
3/4 cup sugar
3 large eggs
3/4 cup sour cream (I used Amul Cream. Since there is enough tartness in the lemon curds, regular cream would balance it out)
1 teaspoon vanilla
Directions:
For the base:
Preheat oven to 350 degrees F or 180 degrees C.
Stir together the crushed biscuits and melted butter. Press into a 9-inch springform pan.
Bake for 10 minutes; cool on wire rack.
For the Cheesecake:
1. Reduce oven temperature to 300 degrees F or 150 degree C.
2. In the large
bowl of a standing mixer, beat together cream cheese and sugar until light and
fluffy.
3. Reduce speed to low and beat in eggs, one at a time, until
incorporated. Beat in cream and vanilla.
4. Pour two-thirds of the cheesecake batter onto the base,
and top with half of the lemon curd. Swirl gently with a knife. Top with
remaining cheesecake batter and lemon curd, and repeat swirling.
5. Bake in centre
of oven for 45-55 minutes, until set (centre may still jiggle a bit, it will
firm up).
6. Cool completely before serving.
Recipe : Fresh Lemon Curd
Adapted from www.whatsforlunchhoney.net/
Ingredients
4 Lemon, zest and juice
110g unsalted butter, cut into pieces
4 eggs, beaten
450g fine granulated sugar
1. Set a fine strainer over a medium bowl, then set aside.
2. In a medium sized saucepan whisk together the grated lemon
zest and juice, sugar and eggs until incorporated and the sugar has dissolved.
Happy Baking !!
I love lemon curd and with this high a layer of it on this cheesecake, it is tempting me like nothing else :-)
ReplyDeleteLovely pictures.
Love ur site Swati. Infact just bought cream cheese today and will be surely be trying this cheesecake.:)
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