Dreamy Lemon Cheesecake is a recipe from Southern Living that I have saved since February 2017 and finally decided to make. The video on the website makes it look so easy. Haha.
Cheesecakes are very time-consuming to make, but oh so worth it! The recipe said that the active time is 20 minutes for the cake and 25 minutes for the curd. It took me a bit longer with all the prep. The total time with baking, cooking, and cooling is 10 hours and 40 minutes.
I chose this recipe after reading The Institute. The kids in the front half of the Institute could eat many delicious foods. If they were good they would be given tokens to be used to buy cigarettes, high-boy brownies, and wine coolers. The kids in the back half had to eat terrible food, and would often have the same dream as each other. I decided not to make the high-boy brownies (haha) but thought Dreamy Lemon Cheesecake would be the perfect reward.
Dreamy Lemon Cheesecake
2 1/2 cups crushed Lemon Oreo Sandwich Cookies (about 25 cookies) [I used the whole bag, 36 cookies and processed them in my food processor)
2 1/2 tablespoons salted butter, melted
5 (8-oz.) package cream cheese, softened
1 1/2 cups granulated sugar
2 tablespoons all-purpose flour
4 large eggs
2 large egg yolks
1 tablespoon lemon zest
5 Tbsp. fresh juice (about 2 lemons)
2 tablespoons heavy cream
Yellow food coloring gel paste
1 cup Lemon Curd
Lemon Curd Ingredients
½ cup salted butter, softened
2 cups granulated sugar
4 large eggs
2 large egg yolks
1 Tablespoon lemon zest
1 cup fresh lemon juice (about 4 large lemons)
Directions for cheesecake
Preheat oven to 350°F. Wrap outside of a lightly greased 9-inch shiny springform pan in a double layer of heavy-duty aluminum foil. Stir together crushed cookies and melted butter in a bowl. Press onto bottom of prepared pan.
Bake in preheated oven until lightly browned, 7 to 8 minutes. Cool on a wire rack until ready to use. Reduce oven temperature to 325°F.
Beat cream cheese with a heavy-duty mixer on medium speed until creamy, about 5 minutes. Gradually add sugar and flour, beating until smooth. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Add egg yolks, 1 at a time, beating just until yellow disappears after each addition. Stir in lemon zest, lemon juice, and heavy cream.
Remove 3 cups of batter, and place in a medium bowl. Using a wooden pick, add a small amount of food coloring gel paste to the 3 cups of batter. Stir until batter is pale yellow, adding more gel paste if necessary.
Dollop half of untinted batter into prepared crust. Dollop half of pale yellow tinted batter on top of untinted batter dollops. Swirl together using a small knife, creating a marbled look. Repeat procedure with remaining halves of untinted and pale yellow-tinted batters. Place springform pan in a roasting pan. Add boiling water to reach halfway up sides of springform pan.
Bake at 325°F until the center is almost set but still slightly wobbly, 1 hour and 10 minutes to 1 hour and 20 minutes. Turn off oven, and let cheesecake stand in oven, with door partially open, 1 hour.
Remove cheesecake from roasting pan and water bath, and place on wire rack. Cool completely, about 2 hours. Cover with plastic wrap, using wooden picks to prevent plastic wrap from touching the top of cheesecake. Chill 8 to 24 hours.
Gently run a knife around outer edge of cheesecake to loosen from sides of pan. Remove sides of pan. Spread top with 1 cup Lemon Curd.
Directions for Lemon Curd
Beat butter and sugar with an electric mixer on medium speed until blended, about 45 seconds. Add eggs and egg yolks, 1 at a time, beating just until blended after each addition. Gradually add lemon juice to butter mixture, beating at low speed just until blended. Stir in zest. (Mixture will look curdled.)
Transfer mixture to a heavy 4-quart saucepan, and cook, whisking constantly, over medium-low until mixture thickens and coats the back of a spoon, 14 to 16 minutes.
Transfer curd to a bowl, and place plastic wrap directly on warm curd (to prevent a film from forming). Chill until firm, about 4 hours. Refrigerate in an airtight container up to 2 weeks.