lemon swirl cheesecake

[jandy2]

Can anyone send me the recipe for lemon curd and lemon swirl cheesecake form the May 2000 issue of cooking light? I tore the pages out to put them in a recipe notebook and then lost them in a move.

[Mamasue]

* Exported from MasterCook *

Lemon-Swirled Cheesecake

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cheese/Dairy Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
2/3 cup all-purpose flour
2 tablespoons sugar
2 teaspoons butter or margarine -- chilled and cut small pieces
1 tablespoon ice water
cooking spray
Filling:
24 ounces fat-free cream cheese -- (3-8 oz. blocks), softened
16 ounces 1/3- less-fat cream cheese -- (2- 8 oz. blocks) softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
2 1/2 teaspoons grated lemon rind
2 teaspoons vanilla extract
1/4 teaspoon salt
5 large eggs
1 cup lemon curd

Preheat oven to 400 degrees.

To prepare the crust, lightly spoon flour into a dry measuring cup, and level witha knife. Place 2/3 cup flour and 2 tablespoons sugar in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 6 times oruntil mixture resembles coarse meal. With processor on, slowly pour ice water through food chute, processing just until blended (do not allow dough to form a ball). Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400 degrees for 10 minutes; cool on a wire rack.

Reduce oven temperature to 325 degrees.

To prepare the filling, beat cheeses at high speed of a mixer until smooth. Add 1 3/4 cups sugar and the next 4 ingredients (1 3/4 cups sugar through salt); beat well. Add eggs, 1 at a time, beating well after each addition.

Pour the cheese mixture into prepared pan. Spoon mounds of Lemon Curd over filling, and swirl together using the tip of a knife. Bake at 325 degrees for 1 hour and 15 minutes or until cheesecake is almost set. Remove cheesecake from oven, and cool to room temperature. Cover and chill for at least 8 hours. Yield: 16 servings (serving size: 1 slice).

CALORIES 310 (33% from fat); FAT 11.4g (sat 6.4g, mono 3.5g, poly 0.6g); PROTEIN 12.2g; CARB 39g; FIBER 0.2g; CHOL 126mg; IRON 0.7mg; SODIUM 458mg; CALC 155mg

Source:
"Cooking Light May issue, page 202"

- - - - - - - - - - - - - - - - - - -


Both were perfectly cooked at 1 hr 15 min. If you're having problems, buy an inexpensive oven thermometer and test the temp. Different areas of your oven can vary too.


* Exported from MasterCook *

Lemon Curd

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Jams/Spreads/Jellies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup sugar
1 tablespoon grated lemon rind
2 large eggs
2/3 cup fresh lemon juice
2 tablespoons butter or stick margarine

Combine the first 3 ingredients in a saucepan over medium heat, stirring with a whisk. Cook until sugar dissolves and mixture is light in color (about 3 minutes). Stir in lemon juice and butter; cook for 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Cool. Cover and chill (the mixture will thicken as it cools). Yield: 1 1/3 cups (serving size: 1 tablespoon).

Note: Lemon Curd can be stored in the refrigerator for up to 1 week. You can easily double the recipe and freeze half of it in a heavy-duty zip-top plastic bag. Thaw in the refrigerator, and use within 1 week of thawing.

Source:
"Cooking Light, May 2000, Page 133"

- - - - - - - - - - - - - - - - - - -

Per serving: 756 Calories (kcal); 9g Total Fat; (10% calories from fat); 12g Protein; 166g Carbohydrate; 374mg Cholesterol; 114mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 1 Fat; 10 Other Carbohydrates

[andreajackson]

Would you all say that this is a fairly easy one to make? Also do you think that it is just a summer dessert or could I make it now? I am planning on taking it to a fall party and didn't know? Any suggestions would be great!

[Ed]

Hi,

Not too long ago, 9/21/00 9:16 P.M. last posting, there was a thread on "Recommendations for CL Cheesecake Recipes."

There was a lot of good information on it about this very "Lemon Swirl Cheesecake."

If you set the BB for the last 20 days of topics you'll right now find it on page 7.
I'm not as sharp on computers as most of the people on this BB, but I think if you type in: http://www.cookilglight.com/bbs/forum1/001053.html you'll get there too.

I think if you look at the topic just mentioned you'll find out quite a bit on how best to make this cheesecake.

I think the Lemon Swirl is a fine cheesecake and I found the info on it real helpful, I hope you do to.

Ed

[bijoux22]

I made this cheesecake for a dinner party. It was delicious. It must have been somewhat easy, I don't have any bad memories from making it - and it was one of my first cheesecakes!

[MrsReber]

I think this is a good cheesecake for any time! It's very popular at my house and I don't think that lemon is a seasonal kind of thing. It was fairly easy to make and very tasty! My husband said it tasted like the cheese danish filling in a pastry.

[iqueen]

Andrea, you can buy bottled lemon curd in the jam/jellie section of the grocery store.

[andreajackson]

I need to make this recipe in kind of a hurry is there any way that I can use bottled lemon juice instead of fresh in the lemon curd?

[JennyLiz]

andreajackson- I definitely recommend fresh lemon juice in the lemon curd. Because the flavor is showcased, it really makes a difference in this recipe. Bottled lemon curd is a world apart from the homemade kind also.

I usually make the lemon curd in advance, double the recipe and freeze half for another time. At least it cuts your prep time for the next cheesecake! JennyLiz

[jandy2]

OK. I started this thread a long time ago and just today made this cheesecake which was byt he way my first cheesecake. It didn't turn out very well. The flavor is pretty good; I love the intensity of the lemon, but the top cooked faster than the inside and the edges were burnt by the time most of the jiggliness ( a word?:-) ) was gone. I read the stuff about cooking it longer than it said and it seemed like I needed too. Also, the texture isn't very smooth and creamy, but more lumpy. Did I just cook it too long? Any ideas out there for me?

[Laura B]

jandy - this cheesecake is a very wobbly cheesecake when first out of the oven. I fretted over this a lot when I made it (it was my first ever cheesecake attempt). I cooked it a bit longer than the recipe suggested but still pulled it out while quite jiggly. It firms up a lot and the center is very creamy and yummy - it wasn't runny inside after letting it sit in the fridge overnight! So, if you try it again, don't worry about cooking it so long that the outisde gets too brown, it will be fine!