Lemon Shimmer Cheesecake

Lemon Shimmer Cheesecake 150px Author: Canadian Living Credits: Lemon Shimmer Cheesecake 150px

With a sunny mirrorlike top, this glorious dessert shines in looks and taste. Use only full-fat cream cheese and sour cream.

  • Portion size 16 servings
  • Credits : Canadian Living Holiday Best: Fall 2005

Ingredients

  • 23 lemon social tea cookies
  • 1/3 cup butter melted
  • lemon slices
Filling:
  • 2 pkgs (each 250 g) cream cheese softened
  • 1/2 cup granulated sugar
  • 1/2 cup frozen lemonade concentrate thawed
  • 1 tablespoon grated lemon rind
  • 2 eggs
  • 1 3/4 cup sour cream
Topping:
  • 2 eggs
  • 2 egg yolks
  • 2/3 cups granulated sugar
  • 1 tablespoon grated lemon rind
  • 1/2 cup lemon juice

Method

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.

Nutritional facts Per each of 16 servings: about

  • Sodium 159 mg
  • Protein 6 g
  • Calories 324.0
  • Total fat 21 g
  • Cholesterol 128 mg
  • Saturated fat 12 g
  • Total carbohydrate 29 g

%RDI

  • Iron 5.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 22.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lemon Shimmer Cheesecake

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