Crust:
Cooking spray
1 3/4 cups graham cracker or cookie crumbs*
1/4 cup butter, melted
Filling:
24 oz. cream cheese*
1 cup sour cream*
2 cups splenda or sugar
3 large eggs
2 teaspoons lemon zest
2 tablespoons lemon juice
Lemon Curd:
1 1/2 teaspoons lemon zest
6 tablespoons lemon juice
1 large egg, plus 1 large egg yolk
1/2 cup splenda or sugar
2 tablespoons butter, cut into bits
* Lowfat or nonfat ingredients work well.
Preheat oven to 325 degrees F.
CRUST: Lightly spray a (9-inch) springform pan or regular pie plate with cooking spray. Mix crumbs and melted butter in a bowl. Press crumb mixture onto bottom and 1 1/2 inches up side of pan. Bake for 8 to 10 minutes or until edges are lightly golden and crust is set. Cool on rack.
FILLING: In large bowl with electric mixer on medium-high, beat cream cheese and sour cream for 2 to 3 minutes until fluffy. Gradually beat in sugar or splenda. Beat in eggs, 1 at a time, just until incorporated. Beat in zest and juice. Pour into crust. Bake for 1 hour to 1 hour, 15 minutes, or until center is almost set, but still slightly jiggly. (Do not overbake, as it will firm as it cools). Let cool completely.
LEMON CURD: In the top of a double boiler, combine lemon zest, lemon juice, egg, egg yolk, and sugar or sugar substitute over gently simmering water. Whisk until hot and frothy, about 5 minutes. Gradually whisk in butter and continue whisking for 7 minutes or until thickened and coats back of spoon. Remove from heat and cool for 30 minutes.
Run a thin blade around the edge of the springform pan and remove sides. Transfer to a serving plate. Spread lemon curd over top. Let stand at room temperature for 30 minutes. Garnish with berries and zest, if desired. Cool cheesecake in refrigerator several hours or overnight before serving.
Cooking spray
1 3/4 cups graham cracker or cookie crumbs*
1/4 cup butter, melted
Filling:
24 oz. cream cheese*
1 cup sour cream*
2 cups splenda or sugar
3 large eggs
2 teaspoons lemon zest
2 tablespoons lemon juice
Lemon Curd:
1 1/2 teaspoons lemon zest
6 tablespoons lemon juice
1 large egg, plus 1 large egg yolk
1/2 cup splenda or sugar
2 tablespoons butter, cut into bits
* Lowfat or nonfat ingredients work well.
Preheat oven to 325 degrees F.
CRUST: Lightly spray a (9-inch) springform pan or regular pie plate with cooking spray. Mix crumbs and melted butter in a bowl. Press crumb mixture onto bottom and 1 1/2 inches up side of pan. Bake for 8 to 10 minutes or until edges are lightly golden and crust is set. Cool on rack.
FILLING: In large bowl with electric mixer on medium-high, beat cream cheese and sour cream for 2 to 3 minutes until fluffy. Gradually beat in sugar or splenda. Beat in eggs, 1 at a time, just until incorporated. Beat in zest and juice. Pour into crust. Bake for 1 hour to 1 hour, 15 minutes, or until center is almost set, but still slightly jiggly. (Do not overbake, as it will firm as it cools). Let cool completely.
LEMON CURD: In the top of a double boiler, combine lemon zest, lemon juice, egg, egg yolk, and sugar or sugar substitute over gently simmering water. Whisk until hot and frothy, about 5 minutes. Gradually whisk in butter and continue whisking for 7 minutes or until thickened and coats back of spoon. Remove from heat and cool for 30 minutes.
Run a thin blade around the edge of the springform pan and remove sides. Transfer to a serving plate. Spread lemon curd over top. Let stand at room temperature for 30 minutes. Garnish with berries and zest, if desired. Cool cheesecake in refrigerator several hours or overnight before serving.
No comments:
Post a Comment