Crust:
6 ounces Nabisco's Barnum's Animal Crackers or Social Tea Biscuits (I used Vanilla Wafers)
3 Tbsp sugar
4 Tbsp melted butter
Crush cookies into crumbs (you should have about 1 cup). Add sugar and mix together. Add the warm melted butter until the mixture is evenly moistened. Transfer the mixture to a 9-inch springform pan and press the crumbs firmly and evenly into the pan bottom. Keep the sides as clean as possible. Bake in a 325° oven for 15 to 18 minutes, until golden brown and fragrant. Cool on wire rack to room temperature.
Filling:
1 1/4 cups sugar
1 Tbsp grated lemon zest
1/4 cup lemon juice
3 8-ounce packages cream cheese
4 large eggs
2 tsp vanilla extract
1/2 cup heavy cream
In a small bowl, mix lemon zest with 1/4 cup sugar until the sugar is yellow and the zest is broken down. Transfer the mixture to a large mixing bowl and add the remaining 1 cup of sugar. Mix together with the cream cheese until creamy and smooth. Scrape down the bowl and add eggs, lemon juice, vanilla, and cream. Scrape the bowl again and mix one last time. Pour into cooled crust and bake at 325° for 1 hour. Turn off oven and let cheesecake sit inside for 30 minutes without opening the oven. Cool on a wire rack to room temperature.
Lemon Curd:
1 jar lemon curd (found in the jelly aisle)
When cheesecake is cool, spread the lemon curd onto the cheesecake while it is still in the springform pan. Refrigerate for at least 4 hours or up to 24 hours. To serve, remove the side of the springform pan and cut the cake into wedges. Serves 12 to 16.
(Teri did have directions to make homemade lemon curd but said that the jar tastes just as good and isn't as much trouble.)
I would have included a photo but it is almost all gone.
Enjoy!
Posts
