More Great Recipes: Cheesecake

Lemony Swirl Cheesecake


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

CRUST
6 whole graham crackers
1 cup toasted walnuts
3 tablespoons butter, melted
2 teaspoons grated lemon peel
FILLING
2 8 oz packages of cream cheese
1/2 cup sugar
1/2 cup frozen lemonade concentrate, thawed
2 teaspoons lemon peel, grated
3/4 cup sour cream
TOPPING
1 cup sour cream
1 11 1/4 oz jar purchased lemon curd
3/4 cup whipping cream, chilled
2 1/4 inch thick lemon slices, cut in 4 wedges
8 small mint sprigs


For crust: Position rack in center of oven and preheat oven to 350 degrees. Finely grind graham crackers in processor. Add nuts; process until coarsely chopped. Add butter and lemon peel; blend using on/off turns just until crumbs are moist. Press crumbs firmly onto bottom (not sides) of 9" springform pan. Bake until crust is set, about 10 minutes. Cool. For filling: Using electric mixer, beat cream cheese, sugar, lemonade concentrate and lemon Peel in larlge bowl until smooth. Beat in 3/4 cup sour cream. Add eggs, 1 at a time, beating just until combined. Pour filling into crust. Bake until center moves only slightly when pan is shaken, about 50 minutes. Transfer cake to rack; cool 5 minutes. TOPPING: Whisk 1 cup sour cream in small bowl until very smooth. Whisk lemon curd in another small bowl until very smooth. Run small sharp knife around sides of cake. Starting at outside edge of cake, spoon small alternating collops of sour cream and lemon curd. Genlty shake pan to smooth out toppings. Using tip of knife, gently swirl toppings, forming marble design. Chill cake overnight. Using elecltric mixer, beat cream in medium bowl until stiff peaks form. Spoon cream into pastry bag fitted with medium star tip. Run small sharp knife around sides of cake to loosen. Release pan sides. Transfer cake to platter. Pipe cream in decorative scallop border around top edge of cake. Garnish with lemon slices and mint sprigs.


Pairs Well With


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