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Lemon Cheesecake with Lemon Curd

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How do you know you’ve found your best friend?

 

“A good friend would bail you out of jail, but your best friend would be the one sitting next to you saying…. DAMN THAT WAS FUN”.

 

….well, that is exactly how I feel about my best friend….bestie….BFF….the female equivalent of my soul mate…

 

I met Krista 7 years ago and ever since then we’ve been like Two Peas In a Pot

 

…we’ve seen each other at our BEST…..and our WORST….

 

…her children are my children….my children are her children….even our husbands are close friends….

 

 

 

 

Honestly I don’t know how would I get through last few years without her & her family by my side….over the years we became….ONE BIG DYSFUNCTIONAL FAMILY and we wouldn’t have it any other way…

 

…so when my culinary challenged BEST FRIEND feels like cheesecake…..who do you think she calls?

 

…that’s right….me…the BAKING DIVA…..the CHEESECAKE maker extraordinaire….her words, not mine

 

…the funny part?….I don’t even  like cheesecakes….and before I met Krista I never made one single CHEESECAKE….

 

Now, that’s what I call FRIENDSHIP….

 

Every year for her birthday I try to surprise my BFF with different cheesecake…this year it was LEMON CHEESECAKE with LEMON CURD

 

….I even made my own Candied LEMON Slices….it was so easy & it looked so elegant…..,but you be the judge.

 

 

Lemon Cheesecake with Lemon Curd

 

 

PRINTABLE VERSION:

 

Ingredients:

  •  1 cup Graham Crumbs
  • 3 Tbsp Sugar
  • 4 Tbsp Butter (melted)
  • 3 – 8oz Cream Cheese (softened)
  • 1 cup Sugar
  • 3 Eggs
  • 1 tsp Lemon Rind
  • 3 Tbsp Lemon Juice (freshly squeezed)
  • 1/2 cup Lemon Curd (bought or homemade)

STEP 1: Preheat oven to 350F.

STEP 2: In a bowl mix together graham crumbs, sugar and melted butter.Press evenly onto bottom of 9″ springform cake pan.

STEP 3: Bake for 10 minutes.

STEP 4: In a mixer beat together cream cheese and sugar until creamy and smooth. Slowly beat in one egg at the time until well combined.

STEP 5: Mix in lemon rind and lemon juice.Pour over baked crust.

STEP 6: Cover bottom and up to 1″ around the sides of springform to avoid leaking. Place the cheesecake on the middle rack. Put shallow pan filled with water on lower rack (prevent cracking). Bake for 50-60 minutes or until sides are firm and middle jiggles a little.

STEP 7: Turn the oven off. Crack open the oven door and allow cheesecake to settle for about 10 minutes before removing it onto cooling rack.

STEP 8: Cool completely then spread lemon curd on top of the cheesecake & garnish with candied lemon slices, fresh mint and whipped cream.

 

 

 

 

Lemon Cheesecake with Lemon Curd

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I made my LEMON CURD using a recipe from my friend Candi @ Candiland Dessert Company.

 

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NUTRITIONAL VALUE: 

10 Servings -  Amount Per Serving (without Lemon Curd)

Calories 449.3, Total Fat 33.1g,  Saturated Fat 19.9g,  Polyunsaturated Fat 1.7g,  Monounsaturated Fat 9.7g,  Cholesterol 150.4mg,  Sodium 294.5mg,  Potassium 131.1mg,  Total Carbohydrate 31.9g,  Dietary Fiber 0.3g,  Sugars 25.7g,  Protein 8.2g

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This recipe is linked to:

SWEET TREATS THURSDAY, COOKING THURSDAY, BIZZY BAKES, SWEET TOOTH FRIDAY, FOODIE FRIDAY,

 

 

 

 

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© Copyright 2012FoodieBibi, All rights Reserved. Written For: Bibi's Culinary Journey



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