posted by blizlady 04-23-103 6:42 PM
Lemon Cheesecake
Cheesecake Factory
3 pkgs (8 oz each) cream cheese, softened
1 cup sugar
3 eggs
2 tablespoons fresh lemon juice
1 1/2 teaspoons lemon extract
1 1/2 cups whipping cream, divided
1 jar (11 1/4 oz) lemon curd
1 (9 1/2) Graham Cracker Crumb Crust (see below)
Shaved white chocolate for garnish (optional)
In bowl of electric mixer, beat together cream cheese and sugar until smooth and creamy. Add eggs, one at a time, beating after each addition. Add lemon juice, lemon extract and 1/2 cup cream. Continue beating at medium speed 5 minutes.
Turn 1/2 of cheesecake mixture into Graham Cracker Crumb Crust (in 9 1/2-inch springform pan). Using 1/2 of lemon curd, drop teaspoonfuls of lemon curd over top of cheese filling. Carefully top with remaining cheese filling. Drop teaspoonsfuls of remaining lemon curd over surface of filling. With a knife, swirl lemon curd slightly through cheese filling.
Bake in preheated 325-degree oven 1 hour and 15 to 20 minutes. Cool to room temperature. Refrigerate until serving time.
Just before serving whip remaining 1 cup cream until thick and pipe onto top of cheesecake for garnish. Decorate with shaved white chocolate, if desired.
Graham Cracker Crumb Crust: Combine 2 cups graham cracker crumbs and 2 tablespoons sugar with 5 tablespoons melted butter. Press into bottom and part way up sides of 9 1/2-inch springform pan. Wrap double thickness of foil around bottom and part way up sides of the outside of pan to prevent any leakage.