Ingredients for Lemon Curd Marbled Cheesecake
- Fresh Lemon Zest
- Fresh Lemon Juice
- 1 cup granulated sugar (divided use, 1/3 cup for crust, 1 cup for filling)
- 4 large eggs
- Unsalted Butter
- Graham Cracker Crumbs
- 3/4 teaspoon salt
- 3 (8-ounce) packages cream cheese, softened
- 1 cup sour cream
- 1 teaspoon vanilla extract
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How to Make Lemon Curd Marbled Cheesecake
- **Make the Lemon Curd:** In a 2-quart heavy saucepan, whisk together 1 cup granulated sugar, 1/2 cup fresh lemon juice, zest of 2 lemons, and 4 large eggs until well combined.
- Add 1/2 cup (1 stick) unsalted butter, cut into pieces. Cook over moderately low heat, whisking constantly, until the curd thickens enough to coat the back of a spoon and the first bubbles appear on the surface (about 6-8 minutes).
- Strain the lemon curd through a fine-mesh sieve into a wide, shallow dish. Press the curd through the sieve to remove any lumps. Cover the surface of the curd with wax paper to prevent a skin from forming.
- Let the lemon curd cool completely, stirring occasionally, about 30 minutes.
- **Prepare the Crust:** Preheat oven to 350°F (175°C). Invert the bottom of a 9-inch springform pan and lock the sides into place.
- In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/3 cup granulated sugar, 3/4 teaspoon salt, and 5 tablespoons (2.5 ounces) unsalted butter, melted. Mix until well combined.
- Press the crumb mixture firmly into the bottom and 1 inch up the sides of the springform pan.
- Place the springform pan in a larger, shallow baking pan. Bake for 10 minutes, then let the crust cool completely in the pan on a wire rack.
- **Make the Cheesecake Filling:** Reduce oven temperature to 300°F (150°C).
- In a large bowl, beat together 3 (8-ounce) packages cream cheese, softened, and 1 cup granulated sugar with an electric mixer on medium speed until smooth and creamy (about 1-2 minutes).
- Reduce the mixer speed to low and add 4 large eggs one at a time, beating until just incorporated after each addition.
- Beat in 1 cup sour cream and 1 teaspoon vanilla extract until combined.
- **Assemble and Bake:** Pour two-thirds of the cream cheese filling into the prepared crust. Spoon half of the cooled lemon curd over the filling. Swirl the curd into the filling using a small knife or toothpick.
- Repeat with the remaining filling and lemon curd.
- Place the springform pan in the larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake for 45-55 minutes, or until the cheesecake is set around the edges but the center still trembles slightly when the pan is gently shaken.
- **Cool and Chill:** Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and let it cool completely on a wire rack for at least 2 hours.
- Refrigerate, uncovered, for at least 4 hours, or preferably overnight, before serving.
- Run a knife around the edge of the cheesecake before removing the sides of the springform pan.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
163g
Fat
124g
Carbs
16g
