LEMON CURD MARBLED CHEESECAKE
Expect a line to form when you unveil this stunning dessert. It's swirled throughout with tangy lemon curd, which amplifies the richness of the surrounding cheesecake.
Provided by Maggie Ruggiero
Categories Cookies Mixer Cheese Citrus Dairy Egg Dessert Bake Vegetarian Quick & Easy Cream Cheese Lemon Summer Shavuot Gourmet Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 10 servings
Number Of Ingredients 20
Steps:
- Make lemon curd:
- Whisk together zest, juice, sugar, and eggs in a 2-quart heavy saucepan. Add butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 6 minutes.
- Force lemon curd through a fine-mesh sieve into a wide shallow dish, scraping bottom of sieve, then cover surface with wax paper. Cool completely, stirring occasionally, about 30 minutes.
- Make and bake crust:
- Put oven rack in middle position and preheat oven to 350°F. Invert bottom of springform pan (to make it easier to slide cake off bottom), then lock on side. 3Stir together crust ingredients in a bowl, then press onto bottom and 1 inch up side of springform pan. Place springform pan in a shallow baking pan and bake 10 minutes, then cool crust completely in springform pan on a rack.
- Make filling and bake cheesecake:
- Reduce oven temperature to 300°F.
- Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, beating until incorporated. Beat in sour cream and vanilla until combined.
- Pour two thirds of cream cheese filling into crust, then spoon half of lemon curd over filling and swirl curd into filling with a small knife. (Avoid touching crust with knife to prevent crumbs getting into filling.) Repeat with remaining filling and curd.
- Bake cheesecake until set 1 1/2 inches from edge but center trembles when pan is gently shaken, about 45 minutes. (Center of cake will appear very loose but will continue to set as it cools.) Transfer springform pan to a rack and immediately run a knife around top edge of cake to loosen. Cool completely, about 2 hours, then chill, uncovered, at least 4 hours. Remove side of springform pan before serving.
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Toxic_Sniperz Luke
[email protected]This cheesecake was a bit too dense for my liking, but the flavor was great. I think I'll try using a different recipe next time.
Shihav Bhuiyan
[email protected]I made this cheesecake for my husband's birthday, and he loved it! He said it was the best cheesecake he's ever had.
SAGAR ZEESHAN SAANJU ZM
[email protected]This cheesecake was a hit at my party! Everyone loved the tangy lemon curd and the creamy cheesecake. It was the perfect dessert for a summer gathering.
Shimul Bisshas
[email protected]This cheesecake was a bit too sweet for my taste, but the lemon curd was delicious. I think I'll try making it with a different type of cheesecake next time.
Jeremy LeFlore
[email protected]This cheesecake was easy to make and turned out beautifully. The lemon curd marbling was stunning, and the cheesecake was creamy and delicious.
Mehfooz Ur Rehman
[email protected]I'm not a huge fan of lemon curd, but I really enjoyed this cheesecake. The cheesecake was creamy and smooth, and the lemon curd added a nice tang.
afk7ara
[email protected]This cheesecake was delicious! The lemon curd filling was smooth and tart, and the cheesecake was creamy and rich. I will definitely be making this again.
Carlisa Eatman
[email protected]This cheesecake was a bit too dense for my liking, but the flavor was great. I think I'll try using a different recipe next time.
Md Moinuddin
[email protected]I made this cheesecake for my husband's birthday, and he loved it! He said it was the best cheesecake he's ever had.
Rabbi Shikder
[email protected]This cheesecake was a hit at my party! Everyone loved the tangy lemon curd and the creamy cheesecake. It was the perfect dessert for a summer gathering.
Blank Grimreaper
[email protected]This cheesecake was a bit too sweet for my taste, but the lemon curd was delicious. I think I'll try making it with a different type of cheesecake next time.
Sushil Pun
[email protected]This cheesecake was easy to make and turned out beautifully. The lemon curd marbling was stunning, and the cheesecake was creamy and delicious.
Mujtaba GHAKKHAR
[email protected]I'm not a huge fan of cheesecake, but this one was really good. The lemon curd marbling was a nice touch, and the cheesecake wasn't too heavy.
Soonita Gaming
[email protected]This cheesecake was amazing! The lemon curd was the perfect balance of tart and sweet, and the cheesecake was creamy and smooth. I will definitely be making this again.
Lila Rokaya
[email protected]This cheesecake was a bit too dense for my liking, but the flavor was great. I think I'll try a different recipe next time.
Chukwuka Chidalu
[email protected]The cheesecake was delicious, but the lemon curd was a bit too tart for my taste. Next time, I'll use less lemon juice.
Subhan Uddin
[email protected]This cheesecake was easy to make and turned out so impressive. The lemon curd marbling was a nice touch, and the cheesecake was perfectly balanced between tart and sweet. I served it with fresh berries, and it was a hit!
Bella Ngai
[email protected]Absolutely delicious! The lemon curd filling was smooth and tangy, and the cheesecake was creamy and rich. The marbling was beautiful and added a nice touch of elegance. I will definitely be making this again.
Lynn Stevenson
[email protected]This lemon curd marbled cheesecake was a delightful surprise! The tangy lemon curd perfectly complemented the creamy cheesecake, and the marbled effect made it visually stunning. I followed the recipe precisely, and it turned out flawlessly. My famil