Thursday, February 15, 2007

Lemon Swirled Cheesecake

One of my favourite cheesecake recipes! I double the lemon curd recipe and use a simple graham cracker crust instead of the one in the recipe! Perfect summer cheesecake!

Lemon-Swirled Cheesecake
Cooking Light

Crust:
2/3 cup all-purpose flour
2 tablespoons sugar
2 tablespoons chilled butter or stick margarine, cut into small pieces
1 tablespoon ice waterCooking spray

Filling:
3 (8-ounce) blocks fat-free cream cheese, softened
2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
2 1/2 teaspoons grated lemon rind
2 teaspoons vanilla extract
1/4 teaspoon salt
5 large eggs
1 cup lemon curd (recipe follows)

Preheat oven to 400°.

To prepare the crust, lightly spoon flour into a dry measuring cup, and level with a knife. Place 2/3 cup flour and 2 tablespoons sugar in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 6 times or until mixture resembles coarse meal. With processor on, slowly pour ice water through food chute, processing just until blended (do not allow dough to form a ball). Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400° for 10 minutes; cool on a wire rack.

Reduce oven temperature to 325°.

To prepare the filling, beat cheeses at high speed of a mixer until smooth. Add 1 3/4 cups sugar and the next 4 ingredients (1 3/4 cups sugar through salt); beat well. Add eggs, 1 at a time, beating well after each addition. Pour the cheese mixture into prepared pan. Spoon mounds of Lemon Curd over filling, and swirl together using the tip of a knife. Bake at 325° for 1 hour and 15 minutes or until cheesecake is almost set. Remove cheesecake from oven, and cool to room temperature. Cover and chill for at least 8 hours.

Yield: 16 servings (serving size: 1 slice) CALORIES 310 (33% from fat); FAT 11.4g (sat 6.4g,mono 3.5g,poly 0.6g); PROTEIN 12.2g; CHOLESTEROL 126mg; CALCIUM 155mg; SODIUM 458mg; FIBER 0.2g; IRON 0.7mg; CARBOHYDRATE 39g Cooking Light, MAY 2000

Lemon Curd
Cooking Light

3/4 cup sugar
1 tablespoon grated lemon rind
2 large eggs
2/3 cup fresh lemon juice (about 3 large lemons)
2 tablespoons butter or stick margarine

Combine the first 3 ingredients in a saucepan over medium heat, stirring with a whisk. Cook until sugar dissolves and mixture is light in color (about 3 minutes). Stir in lemon juice and butter; cook for 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Cool. Cover and chill (the mixture will thicken as it cools).
Note: Lemon Curd can be stored in the refrigerator for up to 1 week. You can easily double the recipe and freeze half of it in a heavy-duty zip-top plastic bag. Thaw in the refrigerator, and use within 1 week of thawing. Yield: 1 1/3 cups (serving size: 1 tablespoon)

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