Lemon Cheesecake

Our lemon cheesecake features a creamy smooth filling with a bright citrus flavor nestled into a buttery graham cracker crust. ­⬇️⬇️🔥🔥 CLICK FOR RECIPE 🔥🔥⬇️⬇️ #lemoncheesecake #lemoncheesecakerecipe #lemondessert PRINT THE RECIPE ➡️ https://www.theslowroasteditalian.com/lemon-cheesecake/ Ingredients ⬇️ Crust 1.5 cups honey graham cracker crumbs, ( 1 sleeve of full sheets, crushed) 4 tablespoons salted butter, melted 4 tablespoons honey Cheesecake Filling 1 cup granulated white sugar 2 tablespoons lemon zest, (about 2 lemons) 24 ounces cream cheese, room temperature 1 cup plain full fat yogurt ¼ cup lemon juice, (about 2 lemons) 2 teaspoons vanilla extract 4 large eggs 10 ounces lemon curd 8 ounces whipped topping Optional Garnish ½ zested lemon ½ thinly sliced lemon Instructions ⬇️ Preheat the oven to 325°F., and assemble a 9-inch springform pan. Set aside. Make the crust by combining the graham cracker crumbs, melted butter and honey together in a small mixing bowl. Using a flat bottomed measuring cup or your fingers, press the crust into the bottom of the prepared springform pan. Bake the crust for 10-12 minutes, or until it just begins to brown at the edges. Remove from the oven and allow it to cool completely. Once cooled, wrap the springform pan in several layers of aluminum foil and place inside a baking bag, if possible. While the crust cools, make the cheesecake filling. Prepare a water bath in a large roasting pan or baking dish by placing a folded, lint free towel in the bottom of the pan. Bring at least 4 cups of water to a boil in a kettle or saucepan. Set both aside while preparing the lemon cheesecake filling. In a large mixing bowl, use a stand mixer or electric hand mixer to beat together the white sugar and lemon zest until fragrant and colored, about 2 minutes. Shake or scrape the zest off of the beaters and back into the bowl. Beat in the softened cream cheese, 8 ounces at a time, until light and fluffy. This will take 5-10 minutes, depending on the temperature of your cream cheese. Beat in the yogurt, lemon juice and vanilla extract until completely combined and smooth, about 2 minutes. In a small mixing bowl, whisk together the eggs, just until combined. Do not overbeat. Add the eggs to the cheesecake mixture while beating on low speed, mixing just until incorporated. Do not overbeat. Pour the cheesecake mixture into the cooled crust in the prepared springform pan. Spread filling evenly using an offset spatula. Place the wrapped springform pan into the prepared roasting or baking pan water bath, on top of the folded towel. This will help keep the springform pan from sliding around once the water has been added. Place the pan on the top rack in the oven and carefully pour the hot water into the roasting or baking pan to create a water bath around the springform pan. It should come up about 2 inches or to the middle of the springform pan. Add more hot water if necessary. Bake for 60-80 minutes, until the outer 2-3 inches are set but the middle still jiggles very slightly when the pan is gently moved. Turn off the oven and leave the door open. Allow everything to cool for 1 hour. Remove the cheesecake from the water bath and allow it to cool another 2-3 hours, or until it reaches room temperature. Cover the pan with plastic wrap and refrigerate the cheesecake in the pan overnight. When ready to serve, remove the cheesecake from the refrigerator and gently run a knife or spatula around the outer edge of it. Release the springform pan and gently remove it from the cheesecake. Using an offset spatula, spread lemon curd evenly over the top of the cheesecake. Pipe on the whipped topping using a piping bag and a 1M or large star tip, and garnish with optional lemon zest and lemon slices. FACEBOOK: https://www.facebook.com/SlowRoasted INSTAGRAM: https://www.instagram.com/slowroasted/ PINTEREST: https://www.pinterest.com/slowroasted/ TWITTER: https://twitter.com/Slow_Roasted

Видео Lemon Cheesecake автора Grill Master