Lemon Curd Marbled Cheesecake

Name: Lemon Curd Marbled Cheesecake
Prep time: 8 h
Cook time: 8 h
Total time: 8 h
Yield: 10
Cuisine: Global
Ingredients: 10 servings Accompaniment: blueberries; 680 grams packages cream cheese, softened; 3 larges eggs; 142 grams 1/3 cups finely ground graham cracker crumbs; 118 milliliters fresh lemon juice; 1 teaspoon finely grated fresh lemon zest; 0 teaspoons salt; 177 milliliters sour cream; 237 milliliters sugar; 5 Tbsps unsalted butter, melted; 1 teaspoon vanilla

One serving contains 561 calories, 8g of protein, and 36g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 10. From preparation to the plate, this recipe takes roughly 8 hours. Head to the store and pick up lemon juice, butter, cream, and a few other things to make it today. It is a good option if you're following a vegetarian diet.

Instructions

Whisk together zest, juice, sugar, and eggs in a 2-quart heavy saucepan.

Ingredients you will need

Juice

Sugar

Egg

Equipment you will use

Sauce Pan

Whisk

Add butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 6 minutes.

Ingredients you will need

Butter

Equipment you will use

Whisk

Force lemon curd through a fine-mesh sieve into a wide shallow dish, scraping bottom of sieve, then cover surface with wax paper. Cool completely, stirring occasionally, about 30 minutes.

Ingredients you will need

Lemon Curd

Equipment you will use

Wax Paper

Sieve

Put oven rack in middle position and preheat oven to 350°F. Invert bottom of springform pan (to make it easier to slide cake off bottom), then lock on side. 3Stir together crust ingredients in a bowl, then press onto bottom and 1 inch up side of springform pan.

Ingredients you will need

Crust

Equipment you will use

Springform Pan

Bowl

Oven

Place springform pan in a shallow baking pan and bake 10 minutes, then cool crust completely in springform pan on a rack.

Ingredients you will need

Crust

Equipment you will use

Springform Pan

Baking Pan

Oven

Reduce oven temperature to 300°F.

Equipment you will use

Oven

Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, beating until incorporated. Beat in sour cream and vanilla until combined.

Ingredients you will need

Cream Cheese

Sour Cream

Vanilla

Sugar

Egg

Equipment you will use

Hand Mixer

Bowl

Pour two thirds of cream cheese filling into crust, then spoon half of lemon curd over filling and swirl curd into filling with a small knife. (Avoid touching crust with knife to prevent crumbs getting into filling.) Repeat with remaining filling and curd.

Ingredients you will need

Cream Cheese

Lemon Curd

Crust

Equipment you will use

Knife

Bake cheesecake until set 1 1/2 inches from edge but center trembles when pan is gently shaken, about 45 minutes. (Center of cake will appear very loose but will continue to set as it cools.)

Equipment you will use

Oven

Frying Pan

Transfer springform pan to a rack and immediately run a knife around top edge of cake to loosen. Cool completely, about 2 hours, then chill, uncovered, at least 4 hours.

Equipment you will use

Springform Pan

Knife

Remove side of springform pan before serving.

Equipment you will use

Springform Pan

·Lemon curd can be made 1 week ahead and chilled, covered.·Crust (without filling) can be made 1 day ahead and kept, covered, at room temperature.·Cheesecake can be chilled, loosely covered, up to 2 days. Cheesecake must be completely chilled before covering to prevent condensation on its surface.

Ingredients you will need

Lemon Curd

Crust