|Creamy cheesecake filling with tangy lemon curd on top.|
I've finally moved this Blog to Blogger! Not that I didn't like the previous platform, it's just that blogger offers some features that I'm really interested in. Like the 'Follow Me' option. Now you can follow this Blog with a simple click. That wasn't an option before. I hope you bear with me while I update the new site and make it interesting and visually appealing.
To start this new Blog on a sweet note, I've decided to post this delicious recipe. This was my New Year's dinner dessert. It was the perfect finish for the heavy meal that we had. Lemon is always fresh and clean, exactly what we needed to end the year.
This is an unusual recipe, because originally was supposed to a New York Style Cheesecake, but ended up as a Cheesecake Tart. I don't even know what that means, it transformed in the process. The big change was that instead of baking it in a normal cheesecake pan, I used a tart pan. Click here to see the recipe for the Lemon Curd that goes on top.
Here is the recipe for the Cheesecake:
2 ounces (1 kg) (4 - 8 ounces packages) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
1 cup (200 grams) granulated white sugar
3 tablespoons (35 grams) all purpose flour
5 large eggs, room temperature
1/3 cup (80 ml) heavy whipping cream
1 tablespoon lemon zest
1 teaspoon pure vanilla extract
Ingredients for the Crust:
2 cups (200 grams) of graham wafer crumbs or finely crushed vanilla wafers or gingersnaps (process whole cookies in a food processor until they are crumbs)
1/4 cup (50 grams) granulated white sugar
1/2 cup (114 grams) unsalted butter, melted
-In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan. Cover and refrigerate while you make the filling.
-In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth.
-Add the eggs, one at a time, beating well after each addition.
- Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour in the filling.
- Place the cheesecake pan on a larger baking pan and place in the oven.
Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 1 1/2 hours or until firm and only the center of the cheesecake looks a little wet and wobbly.
-Remove from oven and place on a wire rack. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).