Lemon Cheesecake

Well it's officially spring break.  I should be happy but I'm mostly just stressed.  I have six weeks of classes left to graduation and in three days I learn if I get a final interview for a job.  Also, the regular homework I need to catch up on or get ahead on.  To make this a happy post it's got to be delicious.  Lemon New York Style Cheesecake.  With Lemon Curd. Good lord, can it get much better?

 

Graham Cracker Crust

1½ cup graham cracker crumbs
2 tbsp. sugar

4 tbsp. melted butter

 Cheese Cake

16 ounces (2 packages) cream cheese

1 cup sugar

1 tbsp. cornstarch

3 large eggs

3 tbsp. freshly squeezed lemon juice

Zest of one lemon

1½ tsp. teaspoons vanilla

¼ tsp. salt

3 cups sour cream

 Lemon Curd

4 large egg yolks

½ cup plus 2 tbsp. sugar

3 fluid ounces freshly squeezed lemon juice

4 tbsp. unsalted butter, softened

Pinch of salt

2 tsp. lemon zest

 Directions

1. Pre-heat the oven to 350 degrees Fahrenheit.  Grease and line a 8 inch by 2½ inch springform pan with parchment paper, wrap the outside with a double layer of tinfoil. In a bowl, combine the graham cracker crumbs, and sugar.  Stir in the butter until the crumbs are moistened.  Press into the prepared pan.

2. In the bowl of an electric mixer fitted with a whisk attachment beat the cream cheese and sugar until smooth.  Add the eggs, one by one, beating after each addition and scraping down the sides as needed. Add the lemon juice, lemon zest, vanilla, and salt and beat until just incorporated.  Beat in the sour cream until just blended.

3. Pour the batter into the prepared pan.  Set pan in a larger pan and surround it with 1 inch of very hot water.  Bake for 45 minutes.  Turn off the oven without opening the door and let the cake cook for one hour.  Remove to a rack and allow it to come to room temperature.  Cover with plastic wrap and place in the refrigerator overnight.

4.  To unmold the cake have ready a serving plate and a flat plat covered with plastic wrap.  Place the pan on a heated burner and move it around for 15 seconds.  Run a thin metal spatula around the sides of the cake to release the sides.  Place the plastic wrapped plate on top of the cake and invert.  Remove the bottom of the pan and the parchment paper. Re-invert onto the serving plate and smooth the sides with the metal spatula.  Keep refrigerated.

5. In a saucepan whisk the yolks and sugar until well blended.  Stir in the remaining ingredients except the lemon zest.  Cook over medium-low heat, stirring constantly until thickened and coats the back of the spoon but is still liquid enough to pour.  Do not allow it to boil or it will curdle. Pour the curd through a fine mesh strainer.  Discard the residue.  Stir in the lemon zest.   

6. Pour the thickened lemon curd over a chilled cake while the lemon curd is still warm and liquid.  Spread quickly with a metal spatula to form a smooth film.  If you have leftover lemon curd and want to add some decoration, beat powdered sugar until the mixture reaches piping consistency and pipe decorative rosettes around the edges.

 Adapted from Rose Levy Beranbaum's The Cake Bible.