I've passed this recipe on to so many people that I thought it would be a good one to start with. And, it came to mind as I made the Lemon Curd version for our family and guests this evening. Cheesecake isn't the kind of dessert I just whip up for the family so it is the first one that the kids request when we have guests for a special dinner.
This tried and true recipe comes from The Fannie Farmer Cookbook, a favorite cookbook of mine, particularly for baking. I've also created a chocolate and a lemon curd variation.
~Lemon Curd Cheesecake~
This tried and true recipe comes from The Fannie Farmer Cookbook, a favorite cookbook of mine, particularly for baking. I've also created a chocolate and a lemon curd variation.
~Lemon Curd Cheesecake~
Cheesecake
Ingredients:
Crust
1 1/3 cup graham cracker or other cookie crumbs
5 T butter, melted
1/4 t. cinnamon
1/4 t. nutmeg
1/4 cup sugar
-----------------
Filling
4 eggs, seperated
1 cup sour cream (or Zabadi with cream for Ammanites)
2 T flour
1 cup sugar, divided
1/4 salt
1 t vanilla
1 lb cream cheese at room temperature (450 g=24 Kiri squares)
Directions:
Combine the crumbs, melted butter, cinamon, nutmeg, and 1/4 cup of the sugar in a bowl and mix well. Butter a springform pan (lightly) and pat the crumb mixture over the bottom and 1 inch up the sides. Chill.
Preheat oven to 325 degrees (F--about 170 C).
Beat the egg yolks with an electric beater until they are thick and pale. Add the sour cream, flour, salt, 3/4 cup of the sugar, and the vanilla, and beat until well blended. Add the cream cheese and beat until smooth. Beat the egg whites until foamy, then gradually beat in the reamining 1/4 cup sugar, beating until the whites are stiff and shiny. Fold into the cream cheese mixture. Spoon into the crumb crust (I place my springform pan on a baking sheet before putting it in the oven because sometimes a little butter leaks from the bottom). Bake about 1 hour or until the center does not trmble when the cake is gently shaken. (It is normal for the cheesecake to crack.) Cool, then chill in the refrigerator.
Variations:
Chocolate: add desired amout of melted chocolate (I use 8 oz, or 225 g) when you add the cream cheese. If desired, garnish with whipped cream flavored with a small amount of cocoa.
Mocha: make the chocolate variation and add 2-3 teaspoons of instant coffee, dissolved in a couple teaspoons of water. If desired, garnish with whipped cream flavored with a small amount of instant coffee or espresso.
Lemon: add 2 teaspoons grated lemon peel and 2 tablespoons lemon juice in place of the vanilla. Top the cooled cheesecake with lemon curd.
Lemon Curd:
1 1/2 t grated lemon zest
6 T lemon juice (1/3 cup)
1 large egg + 1 large yolk
1/2 cup sugar
2 T unslated butter, cut into bits
In the top of a double boiler, combine all the ingredients except the butter. Over gently simmering water, whisk until hot and frothy, about 5 minutes. Gradually whist in butter. Continue whisking 7 minutes or until mixture thickens and coats the back of a spoon. Remove from heat and let cool 1/2 hour.
(This recipe will be filed under the Just Desserts link in the sidebar)
Crust
1 1/3 cup graham cracker or other cookie crumbs
5 T butter, melted
1/4 t. cinnamon
1/4 t. nutmeg
1/4 cup sugar
-----------------
Filling
4 eggs, seperated
1 cup sour cream (or Zabadi with cream for Ammanites)
2 T flour
1 cup sugar, divided
1/4 salt
1 t vanilla
1 lb cream cheese at room temperature (450 g=24 Kiri squares)
Directions:
Combine the crumbs, melted butter, cinamon, nutmeg, and 1/4 cup of the sugar in a bowl and mix well. Butter a springform pan (lightly) and pat the crumb mixture over the bottom and 1 inch up the sides. Chill.
Preheat oven to 325 degrees (F--about 170 C).
Beat the egg yolks with an electric beater until they are thick and pale. Add the sour cream, flour, salt, 3/4 cup of the sugar, and the vanilla, and beat until well blended. Add the cream cheese and beat until smooth. Beat the egg whites until foamy, then gradually beat in the reamining 1/4 cup sugar, beating until the whites are stiff and shiny. Fold into the cream cheese mixture. Spoon into the crumb crust (I place my springform pan on a baking sheet before putting it in the oven because sometimes a little butter leaks from the bottom). Bake about 1 hour or until the center does not trmble when the cake is gently shaken. (It is normal for the cheesecake to crack.) Cool, then chill in the refrigerator.
Variations:
Chocolate: add desired amout of melted chocolate (I use 8 oz, or 225 g) when you add the cream cheese. If desired, garnish with whipped cream flavored with a small amount of cocoa.
Mocha: make the chocolate variation and add 2-3 teaspoons of instant coffee, dissolved in a couple teaspoons of water. If desired, garnish with whipped cream flavored with a small amount of instant coffee or espresso.
Lemon: add 2 teaspoons grated lemon peel and 2 tablespoons lemon juice in place of the vanilla. Top the cooled cheesecake with lemon curd.
Lemon Curd:
1 1/2 t grated lemon zest
6 T lemon juice (1/3 cup)
1 large egg + 1 large yolk
1/2 cup sugar
2 T unslated butter, cut into bits
In the top of a double boiler, combine all the ingredients except the butter. Over gently simmering water, whisk until hot and frothy, about 5 minutes. Gradually whist in butter. Continue whisking 7 minutes or until mixture thickens and coats the back of a spoon. Remove from heat and let cool 1/2 hour.
(This recipe will be filed under the Just Desserts link in the sidebar)
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