Lemon Swirl Cheesecake Recipes

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LEMON CURD MARBLED CHEESECAKE



Lemon Curd Marbled Cheesecake image

Expect a line to form when you unveil this stunning dessert. It's swirled throughout with tangy lemon curd, which amplifies the richness of the surrounding cheesecake.

Provided by Maggie Ruggiero

Categories     Cookies     Mixer     Cheese     Citrus     Dairy     Egg     Dessert     Bake     Vegetarian     Quick & Easy     Cream Cheese     Lemon     Summer     Shavuot     Gourmet     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 10 servings

Number Of Ingredients 20

For lemon curd:
1 teaspoon finely grated fresh lemon zest
1/2 cup fresh lemon juice
1/2 cup sugar
3 large eggs
1/2 stick (1/4 cup) unsalted butter, cut into small pieces
For crust:
1 1/3 cups finely ground graham cracker crumbs (5 oz)
1/3 cup sugar
1/8 teaspoon salt
5 tablespoons unsalted butter, melted
For filling:
3 (8-oz) packages cream cheese, softened
1 cup sugar
3 large eggs
3/4 cup sour cream
1 teaspoon vanilla
Accompaniment: blueberries
Special Equipment
a 9- to 91/2-inch (24-cm) springform pan

Steps:

  • Make lemon curd:
  • Whisk together zest, juice, sugar, and eggs in a 2-quart heavy saucepan. Add butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 6 minutes.
  • Force lemon curd through a fine-mesh sieve into a wide shallow dish, scraping bottom of sieve, then cover surface with wax paper. Cool completely, stirring occasionally, about 30 minutes.
  • Make and bake crust:
  • Put oven rack in middle position and preheat oven to 350°F. Invert bottom of springform pan (to make it easier to slide cake off bottom), then lock on side. 3Stir together crust ingredients in a bowl, then press onto bottom and 1 inch up side of springform pan. Place springform pan in a shallow baking pan and bake 10 minutes, then cool crust completely in springform pan on a rack.
  • Make filling and bake cheesecake:
  • Reduce oven temperature to 300°F.
  • Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, beating until incorporated. Beat in sour cream and vanilla until combined.
  • Pour two thirds of cream cheese filling into crust, then spoon half of lemon curd over filling and swirl curd into filling with a small knife. (Avoid touching crust with knife to prevent crumbs getting into filling.) Repeat with remaining filling and curd.
  • Bake cheesecake until set 1 1/2 inches from edge but center trembles when pan is gently shaken, about 45 minutes. (Center of cake will appear very loose but will continue to set as it cools.) Transfer springform pan to a rack and immediately run a knife around top edge of cake to loosen. Cool completely, about 2 hours, then chill, uncovered, at least 4 hours. Remove side of springform pan before serving.

LEMON SWIRL CHEESECAKE



Lemon Swirl Cheesecake image

Looking for a delicious dessert? Then check out this creamy cheesecake that is flavored with lemon.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 10

Number Of Ingredients 11

3/4 cup graham cracker crumbs
1 tablespoon sugar
2 tablespoons butter, melted
1 cup sugar
3 tablespoons cornstarch
1 cup water
1/3 cup lemon juice
2 egg yolks, beaten
2 packages (8 oz each) cream cheese, cubed and softened
2 teaspoons grated lemon peel
1/2 cup whipping (heavy) cream

Steps:

  • Heat oven to 350°F. In small bowl, mix cracker crumbs and 1 tablespoon sugar. Stir in butter. Press evenly in bottom of 8x2-inch springform pan. Bake 9 to 11 minutes or until set. Cool completely.
  • Meanwhile, in 1 1/2-quart saucepan, mix 1 cup sugar and the cornstarch. Stir in water, lemon juice and egg yolks. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute; remove from heat. Reserve 1/2 cup lemon mixture. Stir cream cheese and lemon peel into remaining 1 1/2 cups lemon mixture until smooth. Press plastic wrap on surfaces of each mixture (this helps prevent a "skin" forming on top). Refrigerate about 30 minutes or until cool.
  • In chilled small bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Fold whipped cream into cream cheese mixture; pour over baked layer. Drop reserved lemon mixture by tablespoonfuls onto cheesecake. Cut through dollops of lemon mixture, using knife, to form swirls.
  • Refrigerate at least 24 hours or until set. Run metal spatula along side of cheesecake to loosen; remove side of pan. Refrigerate any remaining cheesecake.

Nutrition Facts : Calories 350, Carbohydrate 30 g, Cholesterol 110 mg, Fat 3 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 25 g, TransFat 1 g

LEMON SWIRL CHEESECAKE



Lemon Swirl Cheesecake image

If you like cheesecake and lemon pie, then this is the recipe for you! I have always gotten raves whenever I have served this, most recently at Easter. Originally from a 1995 Bon Apetite magazine.Prep time does not include overnight chill time. The cheesecake and lemon curd can be made the day before you plan to serve it. Refrigerate both and add topping to the cheesecake a few hours before serving.

Provided by Leslie in Texas

Categories     Cheesecake

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 15

1/2 cup graham cracker crumbs (about 3 oz.) or 6 whole graham crackers (about 3 oz.)
1 cup walnuts, toasted
3 tablespoons unsalted butter, melted
2 teaspoons lemon peel, grated
2 (8 ounce) packages cream cheese, room temperature
1/2 cup sugar
1/2 cup frozen lemonade concentrate, thawed (can use limeade)
2 teaspoons lemon peel, grated
3/4 cup sour cream
2 large eggs
1 cup sour cream
1 (11 1/4 ounce) jar purchased lemon curd (I like to make my own using Mean Chef's Lemon Curd Filling)
2/3 cup chilled whipping cream
3 slices lemons, 1/4 inch thick, each cut into quarters for garnish
12 small mint leaves, for garnish

Steps:

  • For Crust:.
  • Position rack in middle of oven and preheat to 350 degrees. Finely grind graham crackers( if using these instead of the crumbs) in food processor. Add nuts and process until coarsely chopped.
  • Add butter and lemon peel; blend just until crumbs are moist.
  • Press crumbs firmly onto bottom ONLY of a 9 inch diameter springform pan.
  • Bake until crust is set, about 10 minutes.
  • Cool crust and maintain oven temperature.
  • For filling:.
  • Using electric mixer, beat cream cheese, sugar, lemonade concentrate and lemon peel in large bowl until smooth. Beat in 3/4 cup sour cream.
  • Add eggs, one at a time, beating just until combined.
  • Pour filling into crust and bake until the center moves only slightly when pan is shaken, about 50 minutes.
  • Transfer cake to rack and cool 5 minutes.
  • Meanwhile for topping: Whisk 1 cup sour cream in small bowl until smooth. Whisk lemon curd in small bowl until smooth.
  • Run a sharp knife around sides of cake.
  • Starting at outside edge of cake, spoon small alternating dollops of sour cream and lemon curd side by side in concentric circles atop warm cake, covering cake completely.
  • Gently shake pan to smooth out toppings.
  • Using tip of knife, gently swirl toppings, forming a marbled design.
  • Chill cake uncovered overnight.
  • Beat whipping cream with 2 T. confectioner's sugar( I like to add about 1/2 t. unflavored gelatin to the whipping cream to keep it from separating)until stiff peaks form.
  • Pipe cream in a decorative pattern around the edge of cake( I just use a spoon to arrange dollops of whipped cream around the edge) and garnish with lemon wedges and mint leaves.
  • *NOTE: The last time I made this I omited the sour cream topping and just smoothed the lemon curd over the entire cake top, using about 2 cups of lemon curd. Then I decorated the edge of the cake with the whipped cream and lemon slices/mint leaves.).

Nutrition Facts : Calories 402.5, Fat 34.7, SaturatedFat 16.9, Cholesterol 115.8, Sodium 172.5, Carbohydrate 19.7, Fiber 0.8, Sugar 16.8, Protein 5.9

LEMON SWIRL CHEESECAKE



Lemon Swirl Cheesecake image

Provided by Tina Wescott

Yield Serves 12

Number Of Ingredients 18

Crust
6 whole graham crackers (about 3 ounces)
1 cup walnuts, toasted
3 tablespoons butter, melted
2 teaspoons grated lemon peel
Filling
2 8-ounce packages cream cheese, room temperature
1/2 cup sugar
1/2 cup frozen lemonade concentrate, thawed
2 teaspoons grated lemon peel
3/4 cup sour cream
2 large eggs
Topping
1 cup sour cream, room temperature
1 11 1/4-ounce jar purchased lemon curd
2/3 cup chilled whipping cream
2 1/4-inch-thick lemon slices, each cut into 4 wedges
8 small mint sprigs

Steps:

  • For Crust:
  • Position rack in center of oven and preheat to 350°F. Finely grind graham crackers in processor. Add nuts; process until coarsely chopped. Add butter and lemon peel; blend using on/off turns just until crumbs are moist. Press crumbs firmly onto bottom (not sides) of 9-inch-diameter springform pan. Bake until crust is set, about 10 minutes. Cool. Maintain oven temperature.
  • For filling:
  • Using electric mixer, beat cream cheese, sugar, lemonade concentrate and lemon peel in large bowl until smooth. Beat in 3/4 cup sour cream. Add eggs 1 at a time, beating just until combined. Pour filling into crust. Bake until center moves only slightly when pan is shaken, about 50 minutes. Transfer cake to rack; cool 5 minutes.
  • Meanwhile for topping:
  • Whisk 1 cup sour cream in small bowl until very smooth. Whisk lemon curd in another small bowl until very smooth.
  • Run small sharp knife around sides of cake. Starting at outside of edge of cake, spoon small alternating dollops of sour cream and lemon curd side by side in concentric circles atop warm cake, covering cake completely. Gently shake pan to smooth out toppings. Using tip of knife, gently swirl toppings, forming marble design. Chill cake uncovered overnight.
  • Using electric mixer, beat cream in medium bowl until stiff peaks form. Spoon cream into pastry bag fitted with medium star tip.
  • Run small sharp knife around sides of cake to loosen. Release pan sides of cake to loosen. Release pan sides. Transfer cake to platter. Pipe cream in decorative scallop border around top edge of cake. Garnish with lemon slices and mint sprigs.

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