Monday, April 25, 2011
So this Easter I made the same lemon curd cheesecake I make every Easter but this year I decided to top it with candied lemons. I use the same recipe from Betty Crocker every year because it just plain rocks!! This year I wanted it a little fancier so I topped it with candied lemons which are super easy to make. Sadly I forgot to take a picture of my cheesecake before it was devoured by my friends and family :( But here is the recipe nonetheless. Additionally this cheesecake looks gorgeous topped with fresh blueberries, strawberries, raspberries or white chocolate shavings. Though Easter is over I think this would also make a lovely dessert for Mother’s Day or a baby shower. Enjoy!!!
Lemon Curd Cheesecake (from Betty Crocker)
|1 1/2||cups finely crushed vanilla wafer cookies (40 cookies)|
|2||teaspoons grated lemon peel|
|1/4||cup butter or margarine, melted|
|3||packages (8 ounces each) cream cheese, softened|
|3/4||cup lemon curd|
Heat oven to 325ºF. Mix cookie crumbs, 1 teaspoon of the lemon peel and the butter. Press evenly in bottom and up side of springform pan, 9×3 inches.
Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in sugar, lemon curd and remaining 1 teaspoon lemon peel until smooth. Beat in eggs, one at a time. Pour over crust.
Bake 55 to 65 minutes or until center is set; cool 30 minutes. Run metal spatula along side of cheesecake to loosen. Refrigerate at least 2 hours but no longer than 48 hours.
- Slice a lemon thinly, about 12 slices. Remove seeds.
- Place in boiling water for 2 minutes, remove to ice bath.
- In a shallow pot combine 1 cup water with 1 cup sugar.
- Disolve sugar.
- Add lemons in pot in one layer.
- Bring to boil and simmer for 1 hour, careful not to let sugar darken.
- Remove to parchement paper and let cool