Lemon Shimmer Cheesecake

Line bottom and side of 9-inch (2.5 L) springform pan with parchment paper. Centre pan on square of heavy-duty foil large enough to reach rim; press foil up around side. Set aside.

Topping: In heatproof bowl over saucepan of simmering water, whisk together eggs, egg yolks, sugar and lemon rind and juice; cook, stirring, until thick enough to mound on spoon, about 10 minutes. Place plastic wrap directly on surface; refrigerate until cold, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)

In food processor, crush cookies to make 1-1/2 cups (375 mL) coarse crumbs; pulse in butter until moistened. Press over bottom of prepared pan; bake in centre of 325°F (160°F) oven until firm, about 12 minutes. Let cool completely.

Filling: In bowl, beat cream cheese with sugar; beat in lemonade concentrate and lemon rind. Beat in eggs, 1 at a time. At low speed, beat in 3/4 cup (175 mL) of the sour cream. Pour over baked crust, smoothing top. Set pan in larger shallow pan; pour in enough hot water to come 1 inch (2.5 cm) up side. Bake in centre of 325°F (160°C) oven until edge is set and centre is still jiggly, about 1 hour. Remove pan from water bath; let cool on rack for 5 minutes.

In bowl, whisk remaining sour cream until smooth; spread over cake. Return to water bath; bake until top is set, about 5 minutes. Turn off oven; let pan stand in oven for 1 hour. Transfer to rack; remove foil and let cool for 5 minutes. Run knife between edge and paper; let cool.

Whisk topping until smooth; spread over cake. Refrigerate until firm, about 4 hours. (Make-ahead: Cover with plastic wrap and refrigerate for up to 3 days. Or overwrap with heavy-duty foil and freeze in airtight container for up to 2 weeks; unwrap and thaw in refrigerator.) Garnish with lemon slices.

Source : Canadian Living Holiday Best: Fall 2005