This recipe is from Tanya Miller an employee here at Kitchen Kettle Village who was featured in the Lancaster News Paper Sunday March 27th, 2011 for her love of baking. Check out this website for the article! http://articles.lancasteronline.com/local/4/366259#ixzz1I5yhRRgb
- For the crust:
- 1 1/4 cups graham cracker crumbs
- 2 tablespoons sugar
- 1/8 teaspoon salt
- 4 tablespoons unsalted butter, melted, and enough additional butter to grease a pan
- For the filling:
- 2 1/2 8-ounce packages regular cream cheese
- 5/8 cup sugar??
- 3 tablespoons all-purpose flour??
- 1/8 teaspoon kosher salt??
- 1 teaspoon pure vanilla extract??
- 1 teaspoon freshly squeezed lemon juice??
- Zest of 1 lemon
- 2 large eggs plus 1 large egg yolk
- 1/2 cup sour cream
- For the topping:
- 1 11.5-ounce jar of prepared lemon curd
Preheat oven to 350 degrees and position a rack in the middle of the oven. Cut a parchment circle to fit the bottom of a 9-inch springform pan. Combine graham cracker crumbs, sugar and salt in a small bowl. Stir in melted butter with a fork until mixture is uniform. Press mixture evenly into bottom of a pan. Bake 10 minutes. Cool on a wire rack while preparing filling. For the filling, lower oven temperature to 325 degrees. Beat cream cheese at medium-low speed with an electric mixer until creamy, about 2 minutes. With the mixer on low, gradually add sugar, flour and salt. Don't forget to scrape the sides of the bowl. Mix in vanilla, lemon juice and lemon zest. Beat in the eggs one at a time, then add the yolk, scraping the bowl. Add sour cream, working on low speed. Do not overbeat. Brush the sides of the pan with melted butter. Wrap pan tightly in a double layer of heavy-duty aluminum foil. Pour filling into pan. Place the springform pan in a large roasting pan and pour hot water into the roasting pan so that it comes about halfway up the springform pan. Transfer carefully to the oven and bake until the filling is just set, about 45 minutes. If edges start to pull away from the sides of the pan before then, remove from oven. Immediately remove the pan from water. Place on a wire rack to cool to room temperature. Warm lemon curd until it is pourable by placing a bowl with the curd into a saucepan filled with hot water; stir. Pour the curd over the surface of the cheesecake; tilt from side to side to form an even layer. Cover the springform pan with plastic wrap and refrigerate 8 hours or overnight. To unmold cake, blow warm air on the pan using a hairdryer, or place a hot towel around the pan to loosen cake. Run a thin knife around edges and remove outer part of pan. To serve, slide cake onto a serving plate with parchment.
Tanya Miller, Lemon curd, cheesecake, Intercourse pa, Kitchen kettle village
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