Categories: Pie- Cobbler- Cheesecake- tarts
Ingredients
- 2 ups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 tsp. salt
- 1/2 up cold butter, cubed
- 2 egg yolks
- 1 to 2 Tbsp. ice-cold water
- 4 (8 oz.) pkg. cream cheese, softened
- 1 cup granulate sugar
- 4 large eggs
- 2 tsp. vanilla extract
- 2 cups
- Quick & Easy Lemon curd, divided
- Candied Lemon Slices (optional)
Directions
- Pulse first 3 ingredients in a food processor 3 or 4 times or just until blended. Add butter, and pulse 5 or 6 times or until crumbly. Whisk together egg yolks and 1 Tbsp. ice-cold water in a small bowl; add to butter mixture, and process until dough forms a ball and pulls away from sides of bowl, adding up to 1 Tbsp. remaining ice-cold water, 1 tsp. at a time, if necessary. Shape dough into a disk; wrap in plastic wrap. Chill 4 to 24 hours.
- Roll dough into a 14-inch circle on a lightly floured surface. Fit dough into a lightly greased 9-inch dark springform pan, trim and discard excess dough. Chill 30 minutes.
- Meanwhile, preheat oven to 325 degrees. Beat cream cheese at medium speed with an electric mixer 3 minutes or until smooth. Gradually add granulated sugar, beating until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Beat in vanilla.
- Pour 2/3 of cheesecake batter (about 4 cups) into prepared crust; dollop 1 cup lemon curd over batter in pan, and gently swirl with a knife. Spoon remaining batter into pan.
- Bake at 325 degrees for 1 hour and 10 minutes or just until center is set. Turn oven off. Let cheesecake stand in oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. Cool completely in pan on a wire rack (about 1 hour). Cover and chill 8 to 24 hours.
- Remove sides of pan, and transfer cheesecake to a serving platter. Spoon remaining 1 cup lemon curd over cheesecake, an, if desired, top with Candied Lemon Slices.
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Candied Lemon Slices
- Cut 2 small lemons into 1/8-inch-thick rounds; discard seeds. Stir together 1 cup sugar, 2 Tbsp. fresh lemon juice and 3/4 up water in a large skillet over medium heat until sugar is dissolved. Add lemon slices, and simmer gently, keeping slices in a single layer and turning occasionally, 14 to 16 minutes or until slightly translucent and rinds are softened. Remove rom heat. Place slices in a single layer in a wax paper-lined jelly-roll pan, using tongs. Cool completely (about 1 hour). Cover and chill 2 hours to 2 days. Reserve syrup for another use.