Zutaten für Lemon Swirl Cheesecake
- 1 ½ cups graham cracker crumbs
- Walnuts
- Unsalted Butter
- Lemon Peel
- 3 (8 ounce) packages cream cheese, softened
- ¼ cup granulated sugar (for crust) + 1 cup granulated sugar (for filling)
- Frozen Lemonade Concentrate
- 1 cup sour cream
- 3 large eggs (for lemon curd) + 2 large eggs (for filling)
- Lemon Curd
- Whipping Cream
- Lemons
- Mint Leaves
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Zubereitung von Lemon Swirl Cheesecake
- Preheat oven to 350°F (175°C).
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan.
- Bake crust for 10 minutes. Let cool completely.
- Make the lemon curd: Whisk together eggs, sugar, cornstarch, lemon zest, and lemon juice in a medium saucepan. Cook over medium heat, whisking constantly, until thickened (about 8-10 minutes). Remove from heat and stir in butter until melted. Strain through a fine-mesh sieve into a bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely chilled.
- Make the cheesecake filling: Beat cream cheese and sugar until smooth. Beat in eggs one at a time, then sour cream and vanilla. Gently fold in the chilled lemon curd, reserving some for swirling.
- Pour batter into the cooled crust. Swirl the remaining lemon curd through the batter using a knife or toothpick.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath).
- Bake for 90 minutes, or until the center is just set. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove from oven and let cool completely on a wire rack. Refrigerate overnight.
- Remove the sides of the springform pan before serving. Top with fresh berries or whipped cream (optional) a few hours before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
67g
Fat
84g
Carbs
6g
