Jan. 23rd, 2009

divinemadam: (Default)
Here is the lemon cheesecake recipe that I promised.  I got it from Food Network.  It was one of Paula Deen's, and yet it is almost fat free.  I am adding some things some suggestions as I go.  My additions will be  notated by the asterisk*.

1 3/4 cups fat free vanilla wafer cookie crumbs or any fat free cookie crumbs.  *fat free graham crackers are good too
1/4 cup unsalted butter, melted
*1/4 tsp nutmeg, dash of cinnamon to taste
To make:  Preheat over to 325 degrees F.  Spray a 9-inch springform plan with cooking spray.  Mix the cookie crumbs and melted butter together with spices.  press into the bottom of the pan and slightly up the sides.  Bake for 8 to 10 minutes until edges are lightly golden.  Cool on a rack.

3 8-ounce packages fat-free or *low-fat cream cheese
1 cup fat-free or *low-fat sour cream
2 Cups sugar or sugar substitute
3 large eggs or 3/4 cup egg substitute
2 tsp lemon zest
2 tbsp lemon juice
To Make:  In a large bowl with an electric mixer on medium-high, beat cream cheese and sour cream for 2-3 minutes until fluffy.  (*This works best if the cream cheese is room temperature, and if you beat the cream cheese by itself for about a minute first.)  Gradually beat in sugar/sugar substitute. Beat in eggs, 1 at a time, just until incorporated.  Beat in zest and juice.  Pour into crust for 1 - 1 1/4 hour or until the center is almost set, but still slightly jiggly.  (*When you put it in the oven, place it on the upper rack and put a pan of water on the rack below it.  It will help keep it moist and keep it from cracking.)  Let cool.

Lemon Curd
1 1/2 teaspoon lemon zest
6 tbsp lemon juice  (*I would use a little less.)
1 large egg, plus 1 egg yolk
1/2 c sugar or sugar substitute  ( *Add more to taste because it can be very tart.)
2 tbsp unsalted butter, cut into bits
To make:  In the top of a double boiler, combine lemon zest, lemon juice, egg, egg yolk, and sugar over gently simmering water.  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 a spoon.  Remove from heat and cool for 30 minutes.

When cheesecake has cooled, run a thin blade around the edge of the springform pan and remove the sides.  Transfer to a serving plate.  Spread lemon curd over the top, *or reserve for people to add as they choose.  Let stand at room temperature for 30 minutes.  Chill in the refrigerator for several hours or overnight.

*I will say that using fresh lemons over the bottle lemon juice does make a difference, especially in the lemon curd. 

It seems like a lot, but it is sooooooo worth it.  I am not a huge lemon person, but my mother and brother are.  That is the reason that I tried this recipe.  I had to stop myself from eating half of the thing on my own.  Nom Nom!


divinemadam: (Default)

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