Tart lemon curd gives these zesty cheesecake squares a stunning mirror-like finish. Scrape down the sides of the bowl often for a perfectly smooth filling.
- Portion size 48 servings
- Credits : Canadian Living Magazine
Ingredients
Crust:
Lemon Curd:
Method
Crust: In bowl, stir together graham crumbs, sugar and butter until moistened; press into bottom of parchment paper–lined 13- x 9-inch (3.5 L) cake pan. Bake in 325°F (160°C) oven until firm, about 12 minutes. Let cool slightly.
Meanwhile, in large bowl, beat cream cheese until smooth. Gradually beat in sugar and flour; continue to beat, scraping down bowl twice, until smooth and light, about 3 minutes. On low speed, beat in eggs, 1 at a time, beating well after each addition and scraping down bowl often. Beat in lemon zest, lemon juice, vanilla and salt. Beat in sour cream until smooth. Pour over crust, smoothing top. Bake in 325°F (160°C) oven until no longer shiny and edges are set yet centre still jiggles slightly, about 1 hour. Let cool completely in pan.
Meanwhile, in heatproof bowl set over saucepan of simmering water, whisk together eggs, egg yolks, sugar, lemon zest and lemon juice; cook, stirring often, until thick enough to mound on spoon, about 15 minutes. Strain through fine-mesh sieve into bowl, pressing gently on solids. Place plastic wrap directly on surface. Let cool to room temperature, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Whisk lemon curd until smooth; pour over cheesecake, smoothing top. Refrigerate until set, about 2 hours. (Make-ahead: Cover pan with plastic wrap; refrigerate for up to 3 days.) Lift out onto cutting board; using hot knife, cut into squares.?
Nutritional facts per square: about
- Sodium 74 mg
- Sugars 10 g
- Protein 3 g
- Calories 125.0
- Total fat 7 g
- Potassium 53 mg
- Cholesterol 53 mg
- Saturated fat 4 g
- Total carbohydrate 13 g
%RDI
- Iron 2.0
- Folate 5.0
- Calcium 3.0
- Vitamin A 8.0
- Vitamin C 3.0
