Lemony Slick-ett of Cheesecake

I am currently nursing a backache and have (personally) ordered myself strict bedrest to soothe the pain so I thought I’d prop up on a few of my cushy pillows and type an entry. I’m thinking I injured myself while lugging around my 31kg suitcase (excluding my hand luggage, overstuffed handbag and laptop bag stuffed with novels). I don’t travel light. Now I can’t even get my t-shirt from the second drawer from the bottom, let alone touch my toes without my knees bending so I’m taking it easy today. This is because I may have exerted myself a little more last night by vacuuming and stuffing my large suitcase into storage.. which required a step stool as I shoved the damned thing onto the shelf above my clothing rail. No, I don’t seem to know any better.

Currently I’m craving some warm pillowy doughnuts covered in chocolate glaze. Fortunately for which I do have the recipe but ugh.. why am I not wealthy enough to have an in-house gourmet chef again?

I’ve also been fantasising about this cheesecake. To be honest, I’ve been fantasising about cheesecake a lot these past few months. It all started when I went to dinner with friends and I was denied cheesecake by my friend whom I was sharing dessert with (they picked an ice cream sandwich instead!) and ever since then I’ve been on this crazy cheesecake obsession. I currently have two bricks of cream cheese sitting in my refrigerator, just begging to be whipped into a sinfully creamy dessert. Oh, tease.

Cheesecake

Lemon Curd Cheesecake

This recipe was based off this recipe which uses key lime but I only had lemons on hand so I made do, and made several other augmentations.

Lemon Custard
6 large egg yolks
1/2 cup sugar
6 Tbsp fresh lemon juice
Zest of 1 lemon

Crust
1 3/4 cups of Digestive biscuit crumbs
1/3 cup sugar
1 tsp salt
1/2 cup unsalted butter, melted

Filling
8 oz cream cheese, room temperature
2/3 cup sugar
2 large eggs
3 Tbsp fresh lemon juice
1 Tbsp lemon zest

Yogurt Topping
16 oz Greek yogurt
1 Tbsp cornflour
2 Tbsp powdered sugar

Thin lemon slices

Lemon Custard:
1. Whisk all ingredients in a heavy saucepan over medium heat until custard thickens and boils for 30 seconds, about 8 minutes.

2. Set aside to cool to room temperature, whisking occasionally. The mixture will continue to thicken.

Crust:
1. Preheat oven to 180˚C. Wrap a 8″ springform pan with 3 layers of foil with 3″ high sides. Butter the pan.

2. Place all 3 dry ingredients in a food processor bowl and blitz. Add in butter. Press the crumb mixture evenly onto the bottom of the pan. Bake until just set, about 5 minutes. Cool completely. Leave the oven running.

Filling:

1. Place cream cheese, sugar, eggs, lemon juice and lemon zest in a mixing bowl and mix well.

2. Spoon the custard into crust and smooth top. Carefully top with filling. Set cheesecake in a large baking pan, and pop into the oven. Then fill hot water to a jug and add it to the baking pan until the water comes up to 1″ of the sides of the cheesecake pan. (This is easier than filling with hot water then popping it into the oven – someone could get scalded this way but if you want to try it, go ahead just BE CAREFUL!)

3. Bake until almost set but not puffed, and centre moves slightly when pan is gently shaken, about 45 minutes.

4. While the cheesecake bakes, make the yogurt topping. Mix all the ingredients together with a spatula. (Alternative you can just use sour cream without the cornflour but I didn’t have any on hand. The cornflour in the yogurt is to help with the texture so it resembles sour cream a little more – yogurt is wetter and looser than sour cream [that’s what she said!])

5. Carefully spoon the yogurt topping over hot cheesecake and smooth the top. Bake until topping sets, about 10 minutes. Cool for 10 minutes then run a knife around sides of pan to loosen. Cool cheesecake completely. Cover and refrigerate overnight. Garnish with lemon slices when ready to serve.

Note: This cheesecake can be made up to 2 days ahead, but keep refrigerated at all times. And trust me, you’re going to LOOOOVE this.

Love the layers

I made it a second time but ran out of Digestives to make the crust so… I whipped up a batch of the oatmeal cookie crust from the Crack Pie recipe. Worked a treat! The yogurt/sour cream topping is also optional but I think it added a nice layer of contrast between the sweet-sourness of the custard, the creamy sweetness of the filling, and this neutral flavour of the yogurt helped balance it all.

It is a really rich slice of cheesecake, though. But that’s just how I love my cheesecakes. Smooth, creamy and sinful. The hint of zest was just an added bonus!

After snapping these photos, I snuck that slice of cheesecake up to my room and devoured it. Mmm-mmm.

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3 Comments on “Lemony Slick-ett of Cheesecake”

  1. su says:

    i have been craving cheesecake for AGES! it looks absolutely delicious sophia! all those different textures of lemon!!

  2. Johanna says:

    That looks so good, I am tempted to lick my screen.. but we know that wouldn’t do anything.