Meyer Lemon Curd Cheesecake!

I can't wait for spring to arrive, and nothing feels more like spring to me than Meyer Lemon Curd.  When I was younger the word curd sounded disgusting to me, so I never tried it.  Of course, once older, I found it to be quite tasty.  I could eat it with a spoon.

Have you ever tried lemon, lime or strawberry curd?  If you haven't please try my recipe.  Lemon curd, especially made with Meyer Lemons, is heavenly eaten straight off the spoon, on crackers, in trifles, layered in cakes, sandwiched in macarons or even as I made today - on top of cheesecake.

Meyer Lemons although still sour, are less acidic than a regular lemon.  Since they are part of the Mandarin Orange family they're a bit sweeter with a smoother skin, similar in color to the Mandarin Orange. Meyer Lemons can be used in place of any recipe calling for regular lemons.

The cheesecake recipe below is one I've been making since my college days - quite some time ago!  Back in those days, I would often make it for a restaurant that was in the town of Lawrence, Kansas where I went to college - University of Kansas.  However, for the life of me I can't recall the name of the restaurant, but was thrilled to make my cheesecake for them.  

My cheesecake has no crust!  I know, you're thinking - "what, NO CRUST!"  My husband only likes cheesecake for the crust, but honestly, this cheesecake is so delicious it doesn't need any - it's New York style.  Back then I'd top it with blueberries which was my favorite.  

I have to admit since we eat heart-healthy as often as possible, I haven't made this recipe in some 20 years.  Let's face it, six 8 ounce packages of cream cheese with heavy cream isn't exactly heart-healthy, but it's delicious and a wonderful dessert for Easter, Passover or a special occasion.

I hope you'll try it.  I'd suggest preparing both Meyer Lemon curd and cheesecake the day before, refrigerate, then combine both together the next day, and serve.  

For a variation on this same recipe: Pour 1/2 the cheesecake mixture into your springform pan, then half lemon curd - swirl with a knife.  Then add remaining cheesecake mixture, and lemon curd, swirling once again.  This method will give the cheesecake a beautiful marbled effect and lemon flavor throughout the cake.

For my Meyer Lemon Curd Cheesecake recipe, read below.........

Meyer Lemon Curd Cheesecake
serves 8-10 people

Cheesecake

Ingredients:

6 (8 ounce) packages cream cheese, softened
6 eggs
1 cup whipping cream
1 1/2 cups granulated sugar
1 teaspoon pure vanilla extract

Directions:

• Using a mixer, cream the cream cheese.  With mixer still running:
• add sugar
• add eggs, two at a time
• vanilla, then whipping cream.

Pour cream cheese mixture into a 9 inch springform pan coated with non-stick spray.Lay a square sheet of parchment, sprayed with non-stick spray, over the base.  Leave enough overhang so the parchment is hanging out of the bottom.  (This will make for easy removal once cooked).

Bake in a preheated 450F degree oven for 45 minutes.  After the 45 minutes, turn oven off leaving cheesecake in oven for an additional 1 hour.  During that hour DO NOT OPEN THE OVEN DOOR! 

Refrigerate overnight.

Meyer Lemon Curd

makes 1 1/2 cups

Ingredients:

2 tablespoons Meyer lemon zest (zest of 3 lemons)

2 large egg yolks, lightly beaten

3 large whole eggs, lightly beaten

3/4 cup granulated sugar

1/2 cup freshly squeezed Meyer lemon juice (juice of 3 lemons)

Directions:

• Combine all ingredients together in a large metal or heat resistant glass bowl
• Place bowl over pot of simmering water.  Cook, whisking frequently until curd is very thick - approximately 20-25 minutes.  (pudding consistency)
• Strain, discarding zest, then cover and chill curd completely.

Assemble:

Remove cheesecake from springform pan.  Carefully remove parchment from bottom of cheesecake and place on serving platter.  

Top with chilled Meyer Lemon Curd and serve.

Note:  Although this cheesecake needs no crust, if you can't imagine yours without, then by all means add a crust.

For another great recipe using Meyer Lemons, try my Meyer Lemon Tart with a Layer of Chocolate. 

Enjoy!!!

Apples & Cream Cheesecake!

Apples are everywhere this time of year, in fact it's the perfect time to go apple picking if you're into that sort of thing.  We love it, and my daugther who is 23 has been asking me all week if I'd like to go. So it looks like we'll be setting a date to head over to Eckerts soon.

This month the 5 Star Makeover challenge was to make something using apples - the perfect fall fruit, IMO!

hosted by 5 Star Foodie & Lazaro Cooks!

 

For years I've been making Peaches and Cream Cheesecake.  If you can believe it, this is a recipe I got from a friend in college - more years ago than I care to share.  It was so good I made it for my family, and to this day it's the only dessert they request I bring for family functions. 

This month since I had the 5 Star Challenge I decided to make it with apples.  Rather than using the semi-homemade ingredients typically used, I made it totally from scratch.  Still delicious, but takes a bit more time to prep.

I think you'll love this dessert.  If you're in a hurry and time is of the essence, then I've provided you with the semi-homemade version which is still to die for.  In fact, whenever I serve this at a function, of all the desserts, everyone asks me for this recipe - that's how good it is.  I hope you'll try it.  Here's the recipe....

Apples & Cream Cheesecake

Serves 6-8

3/4 cups flour

1 tsp baking powder

1/2 cup milk

1 egg

*3 ounces homemade dry vanilla pudding mix or 1 (3oz.) pkg. Dry vanilla pudding mix (not instant)

Combine ingredients and beat at medium speed until blended, about 2 minutes.  Pour batter into 9" springform pan that has been coated with non-stick cooking spray. Be sure to place foil under pan as some of the liquid could ooze out.

Apple Pie Filling – (can substitute 1 can apple pie filling)

5 apples peeled cored and sliced ½ inch thick or cubed (Granny Smith)

2 tbsp butter

1/2 cup sugar

1/8 tsp ground nutmeg

1/8 tsp cinnamon

2 tbsp flour

Melt butter in heavy pot; add apples and all remaining ingredients, except flour.  Partially cook fruit over low heat for 15 minutes, stirring occasionally.  Stir in the flour and set aside while preparing cream cheese mixture.

Cream Cheese Filling

1 (8 oz.) pkg. of softened cream cheese

1/2 cup sugar

3 tbsp  juice from cooked apples or apple juice 

Combine ingredients and mix on medium speed until well blended, approx. 2 minutes.

• Take apple pie filling and spread evenly over batter.
• Spread cream cheese layer over apples, covering entire surface.  An offset spatula works perfect for this.

 Combine : 

• 2 tbsp sugar
• 1 tsp. Cinnamon

Sprinkle cinnamon/sugar over cheesecake filling.

Bake in 350 degree oven for approximately  30-35 minutes or until bubbling around edges.

Can be served warm or cold.

* Homemade Dry Pudding Mix

   makes 3 cups

Ingredients:

1 1/2 cups nonfat dry milk powder

1/2 cup sugar

3/4 cups powdered sugar

1 cup sifted cornstarch

1/2 teaspoon salt

2 teaspoons vanilla powder

Combine ingredients and store in an airtight container.

Note:  This recipe can easily be doubled.

ENJOY!!!

Death by Chocolate Oreo Cheesecake Cake

Both of my kids celebrate their birthdays in August.  My son will be 26 and my daughter 23 years old.  I love celebrations and as you know I love cooking and baking, so of course I had to make a spectacular birthday cake.  

My newest inspiration is Pinterest, with a collage of photos to inspire and delight the mind.  After much debate I decided on a layered cake, sandwiching an Oreo cheesecake.  Now I had to decide what type of cake to layer with my cheesecake.  

My daughter loves Red Velvet Cake and my son Chocolate Cake or Red Velvet.  Once deciding on the layers it was unanimous to frost the cake with Cream Cheese Frosting, a favorite of ours.

What I'd forgotten was to take into account the altitude here in the mountains, and I left my book at home, "Pie in the Sky," the perfect book for high altitude baking.  

The Oreo cheesecake turned out just as planned, but the Red Velvet Cake sunk in the center.  Since it flopped, we sampled what turned out to be a grainy cornmeal textured Red Velvet Cake - inhaling could cause serious choking!  

Back to the drawing board.  

With cheesecake in the freezer, I rummaged through what books I had with me, and online.  I saw one recipe for a high altitude Chocolate Espresso Fudge Cake that looked moist and creamy, but decided since we'd already spent a fortune on ingredients that failed, we'd go with what we know is sensational.

Do you remember my Chocolate Avalanche Cake? Eating it is totally orgasmic!  With that in mind I decided with my kids approval, to make the chocolate portion of that cake, which constitutes 2 layers, with the Oreo Cheesecake layer sandwiched between.  I've made many chocolate cakes from scratch but none are as moist and delicious as this.  Since it is our second go around, we needed a sure thing.

Don't let the semi-homemade portion of this recipe change your mind.  Trust me on this one - it's outrageous!

Here's the recipe:  

Before starting this recipe be sure to read it thoroughly.  I would suggest making this layered cake over two days.  First, I'd make the Oreo Cheesecake on Day 1, freezing it, then make the Death By Chocolate Cake, and once cooled place in the refrigerator.  On Day 2, make the Cream Cheese Frosting, chill then assemble the layer cake and apply a *crumb coating - placing back into the refrigerator for at least an hour.  Apply the final coat and serve.

Death By Chocolate Oreo Cheesecake Cake

serves 8-10

Ingredients:

CHEESECAKE:(Adapted from: Erin's Food Files)
20 ounces bar cream cheese, room temperature
3/4 cups sugar
1/2 tablespoon vanilla extract
1/4 teaspoon coarse salt
2 large eggs
1/2 cup sour cream
6 coarsely crushed Oreo sandwich cookies

DEATH BY CHOCOLATE CAKE:

1 cup sour cream

4 eggs 

½ cup canola oil

½ cup water

1 box Devils Food Chocolate Cake mix (no pudding added) 

3.4 oz. Package of Vanilla Instant Pudding mix

12 oz. package semi-sweet chocolate chips, melted

CREAM CHEESE FROSTING:

24 ounces cream cheese, softened 

1 1/2 cups heavy cream
2 1/2 cups powdered sugar

 1 1/2 cups powdered sugar

12 Tbsp. unsalted butter, softened
2 teaspoons vanilla extract 

Directions:

CHEESECAKE:
Preheat oven to 325 degrees.

**Set a kettle of water to boil for a water bath.

Using an electric mixer, beat cream cheese on medium speed until fluffy, scraping down side of bowl as needed. Gradually add sugar, beating until fluffy. Beat in vanilla extract and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream. Fold in crushed Oreos.

Cut parchment paper in a circle and line the bottom of the cheesecake pan. Wrap bottom half of pan in heavy duty foil. Pour in batter; place in a roasting pan.

Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 45 minutes. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Remove outer ring of springform pan, but leave metal bottom. Wrap in plastic wrap and freeze.

CHOCOLATE CAKE:

Mix first 4 ingredients well.

Add Devils Food Chocolate Cake mix, Vanilla Instant Pudding mix, and Chocolate Chips

Mix all together and pour in two 9" round cake pans that have been sprayed with non-stick spray

Bake  at 350F degrees for 25-30 minutes (at 9,000 feet I baked the cake at 375F degrees for 30 minutes).

Let cool 15 minutes then invert on a rack – for best results refrigerate at least an hour before crumb coating

FROSTING:

Beat cream cheese, 2 1/2 cups powdered sugar, butter, and vanilla.

In another bowl whisk cream and 1 1/2 cups powdered sugar to firm peaks. Fold in cream cheese mixture. Chill 1 hour or until firm but spreadable.

ASSEMBLE:

Remove cheesecake from freezer and remove metal bottom.  Carefully peel parchment paper off bottom of cheesecake.

Remove chocolate cake and cream cheese frosting from refrigerator. 

Lay one 9” chocolate cake round on cake plate.  Spread a thin layer of frosting over top of cake.  Place cheesecake on top spreading another thin layer of frosting on top, then lay final chocolate layer on top of cheesecake placing another thin layer of icing on top of the cake as well as the sides.

*This is called a crumb coat - Crumb coating, also known as dirty icing, a cake, does not, as its name suggests, mean adding crumbs to the outer coating of a cake. Instead, crumb coating is the step that most pastry chefs take to make sure that all the loose crumbs on a cake are trapped in an initial coat of icing so that when you add the second (and actual) icing layer no crumbs mix with the icing and look bad.

Remove layered cake from the refrigerator and ice the entire cake with the remaining Cream Cheese Frosting.  Serve immediately or place back in the refrigerator until ready to serve.

Death By Chocolate Oreo Cheesecake Cake is everything and more you’ll ever want from a birthday cake or celebration cake.  Change it up however, you like, using different layers and icing to suit your tastes.  You’ll think you died and went to heaven!

**Water Bath -  Some foods require moisture in the oven, as well as a milder heat source than the direct heat of the oven, such as custards, puddings, and cheesecakes.

Although you don't absolutely have to use a water bath, cheesecakes tend to crack without the moist heat and custards can become rubbery if they're not baked in a water bath.

A Water Bath is a pan of water placed into an oven. The hot water provides a constant, steady heat source and ensures even, slow cooking for recipes that call for a water bath.

The best type of pan to use for a water bath is a roasting pan or other pan with sides at least 1-1/2 to 2 inches high. That will allow you to put enough water into the pan so it won't all evaporate before your pudding or cheesecake has baked.

ENJOY!!!