Lemon Marble Cheesecake Pt 1 Recipe
Servings: 1
Ingredients
- Grated zest of 1/2 lemon
- 1/3 c. Strained lemon juice
- 5 Tbsp. Sugar
- 1 lrg Egg
- 1/2 tsp Vanilla extract
- 1 c. Sugar
- 2 c. Lowfat small curd cottage cheese, liquid removed at least 30 min in a strainer set over a bowl in the refrigerator (2
- 8 ounce Neufchatel Cream Cheese, (Kraft in the box is good do not buy the kind in the tub)
- 3 lrg Large eggs
- 1 Tbsp. Vanilla extract
- 1 1/2 tsp Strained lemon juice
- 1/4 tsp Salt
- 34 Tbsp. Graham cracker or possibly Zwieback crumbs or possibly crushed Chocolate Cookies or possibly gingersnaps
- 8 x Inch round pan with a solid bottom, (no spring form), at least 2 inches deep. Oven proof baking dish or possibly skillet, at least 11 inches in diameter and 2 inches deep.
- 8 x Inch cardboard cake circle or possibly pan bottom, optional
Directions
- Make the lemon curd: Combine the lemon zest, juice, and sugar in a small saucepan and bring to a simmer. Meanwhile beat the egg till light in a small bowl. Beat some of the warm lemon mix into the egg. Scrape the egg mix back into the saucepan. Cook, stirring constantly and reaching all over the bottom and sides of the pan, till the mix barely starts to simmer around the edges. Continue to cook and stir for about 15 seconds.
- Pour through a strainer set over a clean bowl. Stir in the vanilla. Cold to room temperature.
- Make the cheesecake batter: Position rack in lower third of oven and preheat to 350 degrees. Place a round of parchment paper in the bottom of the cake pan. and spray sides of pan with vegetable oil spray. Put water kettle on to boil for baking procedure.
- Process the cottage cheese in a food processor for 2 1/2 3 min or possibly till silky smooth, scraping the sides and bottom of the bowl once or possibly twice as necessary. Set aside.
- In a small microwave safe bowl, soften the Neufchatel cheese in microwave on high for about 30 seconds. Or possibly, hot gently in the top of a double boiler. Stir till smooth. Scrape into the processor. Add in the Large eggs, remaining sugar, vanilla, lemon juice, and salt. Pulse till incorporated and perfectly smooth. Don't over process.
- Scrape the batter into the prepared pan. Distribute slightly rounded Tbsp. of lemon curd proportionately over the cheesecake batter. Using a table knife or possibly tsp., use circular strokes to marble the batters till nicely but not to completely mingled.
- Slide oven rack part way out. Place cheesecake pan in baking dish or possibly skillet and set on oven rack. Carefully pour boiling water around the pan to a depth of about 1-inch. Slide oven rack in gently to avoid sloshing.
- Bake till cheesecake has puffed and risen slightly and is just beginning to shrink from the edges of the pan, about 4045 min. Remove cheesecake from water bath and cold on a rack. When completely cold, cover and refrigeratefor at least 12 hrs or possibly up to 2 days before serving.
- To unmold and serve: Cover the pan with tightly stretched plastic wrap.
- Place a flat dish on top of plastic. Invert pan and dish and rap the pan gently till cheesecake is released from pan. Remove pan and peel parchment liner from bottom of cake. Place cake circle or possibly serving plate on the cake and carefully invert so which cake is right side up. Remove plastic wrap.
- Press crumbs around sides of cake. Cut with a sharp thin knife. Dip the knife in warm water and wipe it dry between cuts.
- Yield: 10 to 12 servings
- TIPS
- The suave texture of this cheesecake relies on ultra smooth cottage
- continued in part 2
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