Lemon Shimmer Cheesecake
With a sunny mirrorlike top, this glorious dessert shines in looks and taste. Use only full-fat cream cheese and sour cream.
Servings: 12 to 16
Ingredients:
Lemon Shimmer Cheesecake
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per each of 16 servings: about | - |
| cal | 324 |
| pro | 6 g |
| total fat | 21 g |
| sat. fat | 12 g |
| carb | 29 g |
| fibre | trace |
| chol | 128 mg |
| sodium | 159 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 5% |
| vit A | 22% |
| vit C | 10% |
| folate | 8% |
-
23 lemon social tea cookies
1/3 cup (75 mL) butter, melted
Lemon slices
Filling:
2 pkg (each 250 g) cream cheese, softened
1/2 cup (125 mL) granulated sugar
1/2 cup (125 mL) frozen lemonade concentrate, thawed
1 tbsp (15 mL) grated lemon rind
2 eggs 2
1-3/4 cups (425 mL) sour cream
Topping:
2 eggs
2 egg yolks
2/3 cup (150 mL) granulated sugar
1 tbsp (15 mL) grated lemon rind
1/2 cup (125 mL) lemon juice
Preparation:
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.
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
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