Behind the Recipes

Lemon Cheesecake by Divya Gugnani

PREPARATION:

1. Preheat oven to 325 degrees F.
2. Lightly spray a (9-inch) springform pan with cooking spray. Mix crumbs and melted butter in a bowl. Press crumb mixture onto bottom and 1 1/2 inches up side of pan.
3. Bake for 8 to 10 minutes or until edges are lightly golden and crust is set. Cool on rack.
4. In a medium pot of water to a boil
5. In large bowl with electric mixer on medium-high, beat cream cheese and sour cream for 2 to 3 minutes until fluffy, scraping the sides and bottom of bowl as necessary.
6. Gradually beat in sugar. Beat in eggs, 1 at a time, just until incorporated. Beat in zest and juice. Pour into crust.
7. Place filled springform pan in a roasting pan approximately 3 inches deep. Fill the roasting pan with hot water, until it comes halfway up the sides of springform pan.
8. Bake for 1 hour to 1 hour, 15 minutes, or until center is almost set, but still slightly jiggly. (Do not overbake, as it will firm as it cools). Let cool completely.


For the Lemon Curd:
1. In the top of a double boiler, combine lemon zest, lemon juice, egg, egg yolk, and sugar over gently simmering water.
2. Whisk until hot and frothy, about 5 minutes. Gradually whisk in butter and continue whisking for 7 minutes or until thickened and coats back of spoon. Remove from heat and cool for 30 minutes.
3. Run a thin blade around the edge of the springform pan and remove sides. Transfer to a serving plate.
4. Spread the lemon curd over the top. Let stand at room temperature for 30 minutes. Garnish with raspberries and zest, if desired.
5. Cool the finished cheesecake in refrigerator for several hours or overnight before serving.

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