The scent makes you feel as if you’re in a lemon grove, but with each bite you probably feel closer to heaven. Meet Lemon Bar Cheesecake.
Lemon Bar Cheesecake is quickly becoming my “it” dessert. You know when you ask a friend if you can bring anything and they always pick that one thing you make exceptionally well? This is it. I found the recipe for this delectable dessert in an issue of Southern Living Magazine. It’s one of my addictions, they always have marvelous things to look at in there. And the recipes are always great! When they presented their recipe for lemon curd followed by the lemon bar cheesecake, I knew I had to make it. Within two months, I’ve make four, three of which were by request and the other one was my first. This dessert is rich, sweet and very lemony, the flavor is absolutely perfect.
It has become my opinion that making cheesecake really isn’t that hard, it’s just a lot of hurry up and wait. The ingredients are simple and fairly basic, most of them I have on hand regularly with the exception of cream cheese. The only thing I changed from their recipe was my baking heat, I lowered it to 275 per my cousin’s advice and it kept it from browning on top. GRANTED, my second time around, I only made a half recipe so it was not as thick. The recipe makes a HUGE, THICK cheesecake, I split it in half for a normal portion. You can use just as much lemon curd, half the cheesecake makings. Don’t down size the crust, you can cut off the excess but you don’t want to be short.
All you need to make one, aside from the norm [bowls, mixer, ect], is a spring form pan. I’m prefer Nordicware baking pans, I’ve never had one fail me. You can find some at Target, but the selection varies from store to store. I ordered mine off of Amazon for about $12, my shipping was free. But I’m sure to get started, any spring form pan will do, just be sure to grease it with BUTTER not pam. They also use a food processor for the dough, I love making my dough this way. But you don’t need one, you can go the slower but doable route of using a pastry cutter or ever a couple of butter knives to cut the butter into the flour. This isn’t the fastest way but saves you the $60+ of buying a food processor. I got mine when I got married, that’s the only reason I have one.
If you plan to make this recipe, set yourself an afternoon aside the day before you need it, you’ll need about 4-5 hours start to finish and it needs to chill for 8 hours. I know that sounds like a lot, but like I said, cheesecake is a bunch of hurry up and wait. Make your dough, chill for several hours [You can put the dough in the freezer to speed it, just don’t let it freeze. Frozen dough is no bueno]; Make your lemon curd, chill; Cheese cake bakes for a hour, cools in oven for 15, cools on rack for a hour and chills for at least 8 hours. I’m probably scaring you, but I made the mistake of starting my first one at 8pm, it was a looooong night. But the pay off is amazing! People will _love_ you.
Now you probably want the recipe, right? I didn’t create it and I didn’t even alter it, so I’m just going to link straight to the source.