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Meyer Lemon Curd Cheesecake!

Monday, March 4, 2013 20:51

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I can’t wait for spring to arrive, and nothing feels more like spring to me than Meyer Lemon Curd. When I was younger the word curd sounded disgusting to me, so I never tried it. Of course, once older, I found it to be quite tasty. I could eat it with a spoon.

Have you ever tried lemon, lime or strawberry curd? If you haven’t please try my recipe. Lemon curd, especially made with Meyer Lemons, is heavenly eaten straight off the spoon, on crackers, in trifles, layered in cakes, sandwiched in macarons or even as I made today – on top of cheesecake.

Meyer Lemons although still sour, are less acidic than a regular lemon. Since they are part of the Mandarin Orange family they’re a bit sweeter with a smoother skin, similar in color to the Mandarin Orange. Meyer Lemons can be used in place of any recipe calling for regular lemons.

The cheesecake recipe below is one I’ve been making since my college days – quite some time ago! Back in those days, I would often make it for a restaurant that was in the town of Lawrence, Kansas where I went to college – University of Kansas. However, for the life of me I can’t recall the name of the restaurant, but was thrilled to make my cheesecake for them.

My cheesecake has no crust! I know, you’re thinking – “what, NO CRUST!” My husband only likes cheesecake for the crust, but honestly, this cheesecake is so delicious it doesn’t need any – it’s New York style. Back then I’d top it with blueberries which was my favorite.

I have to admit since we eat heart-healthy as often as possible, I haven’t made this recipe in some 20 years. Let’s face it, six 8 ounce packages of cream cheese with heavy cream isn’t exactly heart-healthy, but it’s delicious and a wonderful dessert for Easter, Passover or a special occasion.

I hope you’ll try it. I’d suggest preparing both Meyer Lemon curd and cheesecake the day before, refrigerate, then combine both together the next day, and serve.

For a variation on this same recipe: Pour 1/2 the cheesecake mixture into your springform pan, then half lemon curd – swirl with a knife. Then add remaining cheesecake mixture, and lemon curd, swirling once again. This method will give the cheesecake a beautiful marbled effect and lemon flavor throughout the cake.

For my Meyer Lemon Curd Cheesecake recipe, read below………

Meyer Lemon Curd Cheesecake
serves 8-10 people

Cheesecake
Ingredients:
6 (8 ounce) packages cream cheese, softened
6 eggs
1 cup whipping cream
1 1/2 cups granulated sugar
1 teaspoon pure vanilla extract

Directions:

Using a mixer, cream the cream cheese. With mixer still running:
add sugar
add eggs, two at a time
vanilla, then whipping cream.

Pour cream cheese mixture into a 9 inch springform pan coated with non-stick spray.Lay a square sheet of parchment, sprayed with non-stick spray, over the base. Leave enough overhang so the parchment is hanging out of the bottom. (This will make for easy removal once cooked).

Bake in a preheated 450F degree oven for 45 minutes. After the 45 minutes, turn oven off leaving cheesecake in oven for an additional 1 hour. During that hour DO NOT OPEN THE OVEN DOOR!

Refrigerate overnight.

Meyer Lemon Curd

makes 1 1/2 cups

Ingredients:

2 tablespoons Meyer lemon zest (zest of 3 lemons)

2 large egg yolks, lightly beaten

3 large whole eggs, lightly beaten

3/4 cup granulated sugar

1/2 cup freshly squeezed Meyer lemon juice (juice of 3 lemons)

Directions:

Combine all ingredients together in a large metal or heat resistant glass bowl
Place bowl over pot of simmering water. Cook, whisking frequently until curd is very thick – approximately 20-25 minutes. (pudding consistency)
Strain, discarding zest, then cover and chill curd completely.

Assemble:

Remove cheesecake from springform pan. Carefully remove parchment from bottom of cheesecake and place on serving platter.

Top with chilled Meyer Lemon Curd and serve.

Note: Although this cheesecake needs no crust, if you can’t imagine yours without, then by all means add a crust.

For another great recipe using Meyer Lemons, try my Meyer Lemon Tart with a Layer of Chocolate.

Enjoy!!!

Vicki Bensinger has been teaching culinary classes throughout Missouri since 1992. However, she saw the need for more specialized classes and in 2004 established “At Home with Vicki Bensinger“, offering personalized private culinary classes for individuals and small groups (ages 7 to adult) in the comfort of their home or organization.

Having an In-Home Culinary Class is the perfect way to get together with friends while you learn to cook, hone your culinary skills or just have a fun time with friends and food.

If you’d like to learn more about her classes please email Vicki at: linking text or [email protected]

Please follow her on Facebook

Member:
“IACP”
“Women Chefs & Restaurateurs”

Please check out Vicki’s blog where she shares recipes, tips, videos, giveaways and everything food related. The recipes Vicki has posted on her blog are recipes she hopes everyone will be able to prepare.

Happy Cooking!

2013-03-04 20:45:36

Source: http://in-homeculinaryclasses.blogspot.com/2013/03/meyer-lemon-curd-cheesecake.html

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Comments

Total 1 comment

rebeccaw

I always check out this website for healthy and tasy recipe’s – http://www.excellentprotein.com – My favourite is the sugar free chocolate pudding because it just tastes amazing

Mar 5, 2013, 11:44 am 0 Reply

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