Cheesecake with Fruits
Cheesecake with Fruits
Photographic Print

Wong, John T.
Buy at AllPosters.com


 

 

 

 

Find books fast 

WB01419_1.gif (1881 bytes)

La Belle Cuisine - More Cake Recipes

WB01419_1.gif (1881 bytes)

Fine Cuisine with Art Infusion

To cook is to create. And to create well...
is an act of integrity, and faith."

 

Lemon Curd Marbled Cheesecake

 

 

 Stonewall Kitchen, LLC
Specialty & Gourmet Foods - Barefoot Contessa Pantry

"I feel the end approaching.
Quick, bring me my dessert, coffee and liqueur."
- Pierette, great-aunt of Anthelme Brillat-Savarin


Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!

 

[Flag Campaign icon]

 

 

 

 

 


 French Lemons
French Lemons
Art Print

De Villeneuve,...
Buy at AllPosters.com

 

 

 

 

 

 

 


chocolate  


Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 

  Still Life with Lemons I
Still Life with Lemons I
Art Print

Wilson, C. C.
Buy at AllPosters.com

 



La Belle Cuisine

 


Lemon Curd Marbled Cheesecake
Maggie Ruggiero
Gourmet July 2006

"Expect a line to form when you unveil this stunning dessert.
It's swirled  throughout with tangy lemon curd, which amplifies
the richness of the  surrounding cheesecake."

Makes 10 servings

For lemon curd
1 teaspoon finely grated fresh lemon zest
1/2 cup fresh lemon juice
1/2 cup sugar
3 large eggs
1/2 stick (1/4 cup) unsalted butter,
cut into small pieces

For crust
1 1/3 cups finely ground graham
cracker crumbs (5 oz)
1/3 cup sugar
3/4 teaspoon salt
5 tablespoons unsalted butter, melted

For filling
3 (8-oz) packages cream cheese, softened
1 cup sugar
3 large eggs
3/4 cup sour cream
1 teaspoon vanilla

Special equipment:
a 9- to 91/2-inch (24-cm) springform pan
Accompaniment:
blueberries

Make lemon curd:
Whisk together zest, juice, sugar, and eggs in a 2-quart heavy saucepan. Add butter and cook over moderately low heat, whisking frequently,
until the curd is thick enough to hold marks of whisk and first bubbles
appear on  surface, about 6 minutes. Force lemon curd through a fine-
mesh sieve into a wide shallow dish, scraping bottom of sieve, then
cover surface with wax paper. Cool completely, stirring occasionally,
about 30 minutes.

Make and bake crust:
Put oven rack in middle position and preheat oven to 350 degrees F.
Invert bottom of springform pan (to make it easier to slide cake off
bottom), then lock on side. Stir together crust ingredients in a bowl,
then press onto  bottom and 1 inch up side of springform pan. Place
springform pan in shallow baking pan and bake 10 minutes, then cool
crust completely in springform pan on a rack.

Make filling and bake cheesecake:
Reduce oven temperature to 300 degrees F. Beat together cream cheese
and sugar in a bowl with an electric mixer at medium speed until smooth,
1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, beating
until incorporated. Beat in sour cream and vanilla until combined. Pour
two thirds of cream cheese filling into crust, then spoon half of lemon
curd over filling and swirl curd into filling with a small knife. (Avoid touching crust with knife to prevent crumbs getting into filling.) Repeat
with  remaining filling and curd. Bake cheesecake until set 1 1/2 inches
from edge but center trembles when pan is gently shaken, about 45 min-
utes. (Center of cake will appear very loose but will continue to set as it
cools.) Transfer springform pan to a rack and immediately run a knife around top edge of cake to loosen. Cool completely, about 2 hours,
then chill, uncovered, at least 4 hours [preferably overnight]. Remove
side of springform pan before serving.

Cooks' Notes:
• Lemon curd can be made 1 week ahead and chilled, covered.
• Crust (without filling) can be made 1 day ahead and kept,
covered, at room  temperature.
• Cheesecake can be chilled, loosely covered, up to 2 days.
Cheesecake must be  completely chilled before covering
to prevent condensation on its surface.


Featured Archive Recipes:
In Pursuit of the Perfect Cheesecake
Lemon Blueberry Cheesecake
Lemon Cheesecake with Lemon Bar Crust
White Chocolate Lemon Cheesecake
White Chocolate Raspberry Cheesecake
 

Index - Cake Recipe Archives
Cake Fillings and Frostings
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (1881 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright 1999-2010 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: March 30, 2010.