Lemon Cheesecake

Wrap the outside of the springform pan with 4 sheets of 18-inch heavy-duty aluminum foil, ensuring the sheets are long enough to cover all sides of the pan. You can use regular foil but it may take more sheets to ensure no water gets into the pan.

Place the wrapped pan in a deep roasting pan or a baking sheet with sides about 2 inches deep.

Add half of the cheesecake batter to the pan. Spoon ¾-1 cup of lemon curd over the filling, then top with the remaining cheesecake batter.

Spoon about 1 cup of lemon curd over the top in a line. Use the back of a knife to swirl the curd into the cheesecake.

Using very hot water, add water to the baking sheet until there is about 1 ½ inch of water around the springform pan. Carefully move your pan to a rack in the lower third of the oven.

Bake for 1-1 ½ hours. After about an hour, check the cheesecake’s consistency. It should be jiggly but not liquid. If still very liquidy, give it 15 more minutes and check again.

Once the cheesecake is fairly firm but still has a slight wobble, turn the oven off and leave the cheesecake in the oven for another hour to cool slowly, preventing cracks.

Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan.

Chill in the fridge for 4-6 hours, or overnight before serving. Top with remaining lemon curd if you like an extra punch of lemon.

Nutrition

←precedente prossima→