Lemon Cheesecake
This recipe is from Cook’s Illustrated.
Lemon is a fickle flavor, and pairing it with cream cheese requires a perfect balance of juice, zest, and sugar. Problem: The lemon flavor in lemon cheesecake is often either too fleeting or too harsh.
Goal: A light, creamy textured cheesecake, a style that everyone in the test kitchen felt would be a good partner with the flavor of lemon.
Solution: Use surprise favorite Nabisco Barnum's
Animals Crackers for the crust. Use a combination of lemon juice and zest in
the filling, then bake the cheesecake in a water bath at a low temperature.
Finally, top it all off with some lemon curd for extra pizazz.
LEMON CHEESECAKE
Serves 12 to 16
While this recipe takes several hours from start to finish, the actual preparation is simple, and baking and cooling proceed practically unattended. The cheesecake can be made up to a day in advance; leftovers can be refrigerated for up to 4 days, although the crust will become soggy.
Cookie-Crumb Crust
5 ounces Nabisco's Barnum's Animals Crackers or
Social Tea Biscuits
3 tablespoons sugar
4 tablespoons unsalted butter, melted and kept warm
Note: I usually make it with this, because I like it better:
Graham Cracker Crust
9 whole graham crackers (about 4 ounces), broken
1/4 cup sugar
1 teaspoon ground cinnamon
1/4 cup (1/2 stick) butter, melted
Position rack in center of oven and preheat to 350°F. Wrap double layer of heavy-duty foil around outside of 10-inch-diameter springform pan. Combine graham crackers, sugar, and cinnamon in processor. Blend until graham crackers are very finely ground. Drizzle butter over. Using on/off turns, blend until crumbs begin to stick together. Press crumbs onto bottom (not sides) of springform pan. Bake until crust is slightly golden, about 10 minutes. Transfer to rack and cool while preparing filling. Maintain oven temperature.
Filling
1 1/4 cups (8 3/4 ounces) sugar
1 tablespoon grated zest plus 1/4 cup juice from 1 or 2 lemons
1 1/2 pounds (three 8-ounce packages) cream cheese, cut into rough
1-inch chunks and left to stand at room temperature 30 to 45 minutes
4 large eggs, room temperature
2 teaspoons vanilla extract
1/4 teaspoon salt
1/2 cup heavy cream
Lemon Curd
1/3 cup juice from 2 lemons
2 large eggs plus 1 large egg yolk
1/2 cup (3 1/2 ounces) sugar
2 tablespoons unsalted butter, cut into 1/2-inch cubes and chilled
1 tablespoon heavy cream
1/4 teaspoon vanilla extract
Pinch salt
1. FOR THE CRUST: Adjust oven rack to lower-middle position and heat oven to 325 degrees. In food processor, process cookies to fine, even crumbs, about 30 seconds (you should have about 1 cup). Add sugar and pulse 2 or 3 times to incorporate. Add warm melted butter in slow, steady stream while pulsing; pulse until mixture is evenly moistened and resembles wet sand, about ten 1-second pulses. Transfer mixture to 9-inch springform pan; using bottom of ramekin or dry measuring cup, press firmly and evenly into pan bottom, keeping sides as clean as possible. Bake until fragrant and golden brown, 15 to 18 minutes. Cool on wire rack to room temperature, about 30 minutes. When cool, wrap outside of pan with two 18-inch square pieces heavy-duty foil; set springform pan in roasting pan.
2. FOR THE FILLING: While crust is cooling, process 1/4 cup sugar and lemon zest in food processor until sugar is yellow and zest is broken down, about 15 seconds, scraping down bowl if necessary. Transfer lemon sugar to small bowl; stir in remaining 1 cup sugar.
3. In standing mixer fitted with paddle attachment, beat cream cheese on low to break up and soften slightly, about 5 seconds. With machine running, add sugar mixture in slow steady stream; increase speed to medium and continue to beat until mixture is creamy and smooth, about 3 minutes, scraping down bowl with rubber spatula as needed. Reduce speed to medium-low and add eggs 2 at a time; beat until incorporated, about 30 seconds, scraping sides and bottom of bowl well after each addition. Add lemon juice, vanilla, and salt and mix until just incorporated, about 5 seconds; add heavy cream and mix until just incorporated, about 5 seconds longer. Give batter final scrape, stir with rubber spatula, and pour into prepared springform pan; fill roasting pan with enough hot tap water to come halfway up sides of springform pan. Bake until center jiggles slightly, sides just start to puff, surface is no longer shiny, and instant-read thermometer inserted in center of cake registers 150 degrees, 55 to 60 minutes. Turn off oven and prop open oven door with potholder or wooden spoon handle; allow cake to cool in water bath in oven for 1 hour. Transfer springform pan without foil to wire rack; run small paring knife around inside edge of pan to loosen sides of cake and cool cake to room temperature, about 2 hours.
4. FOR THE LEMON CURD: While cheesecake bakes, heat lemon juice in small nonreactive saucepan over medium heat until hot but not boiling. Whisk eggs and yolk in medium nonreactive bowl; gradually whisk in sugar. Whisking constantly, slowly pour hot lemon juice into eggs, then return mixture to saucepan and cook over medium heat, stirring constantly with wooden spoon, until mixture registers 170 degrees on instant-read thermometer and is thick enough to cling to spoon, about 3 minutes. Immediately remove pan from heat and stir in cold butter until incorporated; stir in cream, vanilla, and salt, then pour curd through fine-mesh strainer into small nonreactive bowl. Cover surface of curd directly with plastic wrap; refrigerate until needed.
5. TO FINISH THE CAKE: When cheesecake is cool,
scrape lemon curd onto cheesecake still in springform pan; using offset icing
spatula, spread curd evenly over top of cheesecake. Cover tightly with plastic
wrap and refrigerate for at least 4 hours or up to 24 hours. To serve, remove
sides of springform pan and cut cake into wedges.
Original article and recipes by Erika Bruce