Monday, March 22, 2010

Lemon Curd and Blueberry Cheesecake

MMM!!! CHEESECAKE. It's been so long...

On Sunday our small group had a potluck, and I was just going to bring Spinach Artichoke Dip, which I love....

...but I realized that this was possibly the only occasion on the horizon for which I would have an excuse to make the Lemon Curd Cheesecake I've been dying to make for oh-so-long. I like making cakes for the restaurant, but I do miss the little test ramekins I got to enjoy when making cheesecake.

1. Lemon curd is delicious and deliciously easy to make. It is also very pretty. The final colors of the cheesecake reminded me of spring and easter...white with bright yellow and the purply blue of the blueberries.
2. Oh yes, I added blueberries. There was no reason not to. And they not only aesthetically enhanced the dessert, they provided much needed relief from the richness and tartness of the filling.

My spring form pan leaked a bit and so the crust ended up pretty soggy, but fortunately that is not something I mind. I'm not sure how it was received at the potluck, actually, because I had to leave early, but Eric loved it, and he's tough to please.

Lemon Curd Marbled Cheesecake, adapted from Gourmet, July 2006.
Preheat oven to 350. 1. Make Lemon Curd. 2. Make crust. 3. Make filling.

lemon curd

1 t finely grated lemon zest
1/2 cup fresh lemon juice
1/2 cup sugar
3 large eggs
1/2 stick of butter

Whisk together the zest, juice, sugar and eggs in a heavy saucepan. Add the butter (I melted mine first) and cook over med-low heat, whisking frequently, until the mixture has thickened and is bubbling.
Force the curd through a fine mesh sieve to remove the zest, then allow to cool.

Make your graham cracker crust by mixing 1 1/3 cups graham cracker crumbs, 1/3 cup sugar and a dash of salt with 5 T melted unsalted butter. Press into the sides and bottom of a 9-in springform pan and bake at 350 for 10-15 minutes.

Next, make the cheesecake filling. It's ridiculously easy, just blend 3 8-oz packages cream cheese in a stand mixture until smooth. Add 1 cup sugar and blend for 3-5 minutes. Add 3 eggs, one at a time, blending well between each. Mix in a teaspoon vanilla and 3/4 cup sour cream. DONE.

Now, pour half the filling into the spring form pan. Dot half the lemon curd over the filling and use a spoon or knife to swirl it into the filling. Then, if you're me, you'll sprinkle a handful of blueberries over the filling. (frozen or fresh, either works well.) Pour on the rest of the filling and swirl the rest of the lemon curd in.

Bake at reduced temperature of 300 degree in a water bath. Mine took about an hour and 15 minutes, and was a very soft set, but still cracked. The original recipe called for 40 minutes. Do what you will here, the end result will no doubt be amazing no matter what.

The only picture i could get of the finished cake...

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