The Cheesecake Factory: Lemon Cheesecake


Ingredients:
3 pkgs (8 oz each) cream cheese, softened
1 cup sugar
3 eggs
2 tbsp fresh lemon juice
1½ tsp lemon extract
1½ cup whipping cream
1 jar (11¼ oz) lemon curd
1 (9½) Graham Cracker Crumb Crust (see below)
Shaved white chocolate for garnish (optional)


Crust Procedure:
Combine 2 cups graham cracker crumbs and 2 tablespoons sugar with 5 tablespoons melted butter.

Press into bottom and part way up sides of 9½-inch spring form pan. Wrap double thickness of foil around bottom and part way up sides of the outside of pan to prevent any leakage.


Cheesecake Procedure:
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 9½-inch spring form pan).

Using 1/2 of lemon curd, drop teaspoonfuls of lemon curd over top of cheese filling. Carefully top with remaining cheese filling.

Drop teaspoonfuls of remaining lemon curd over surface of filling.

With a knife, swirl lemon curd slightly through cheese filling.

Bake in preheated 325° 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.




Restaurant: The Cheesecake Factory
Recipe Type: Unknown
Submitted By: Unknown
Recipe Author: Unknown
Original Photograph By:
Photograph Retouched By: Recipe Spy
Recipe Source: Unknown

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