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Skriven 2014-04-14 05:37:48 av Dave Drum (1:261/38)
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Ärende: Pretty Cheesy #3
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lemon Curd Marbled Cheesecake
 Categories: Cakes, Desserts, Cheesecake, Citrus
      Yield: 10 servings

MMMMM-------------------------LEMON CURD------------------------------
      1 ts Fine grated fresh lemon
           - zest
    1/2 c  Fresh lemon juice
    1/2 c  Sugar
      3 lg Eggs
    1/4 c  Unsalted butter; in small
           - pieces

MMMMM---------------------------CRUST--------------------------------
  1 1/3 c  Fine ground graham cracker
           - crumbs
    1/3 c  Sugar
    1/8 ts Salt
      5 tb Unsalted butter; melted

MMMMM--------------------------FILLING-------------------------------
     24 oz (3 pkg) cream cheese;
           - softened
      1 c  Sugar
      3 lg Eggs
    3/4 c  Sour cream
      1 ts Vanilla

  Special equipment: a 9- to 91/2-inch (24-cm) springform pan

  Accompaniment: blueberries

  Expect a line to form when you unveil this stunning dessert.
  It's swirled throughout with tangy lemon curd, which
  amplifies the richness of the surrounding cheesecake.

  Make lemon curd: Whisk together zest, juice, sugar, and eggs
  in a 2-quart heavy saucepan. Add butter and cook over
  moderately low heat, whisking frequently, until curd is
  thick enough to hold marks of whisk and first bubbles appear
  on surface, about 6 minutes.

  Force lemon curd through a fine-mesh sieve into a wide
  shallow dish, scraping bottom of sieve, then cover surface
  with wax paper. Cool completely, stirring occasionally,
  about 30 minutes.

  Make and bake crust: Put oven rack in middle position and
  preheat oven to 350øF. Invert bottom of springform pan (to
  make it easier to slide cake off bottom), then lock on side.
  3Stir together crust ingredients in a bowl, then press onto
  bottom and 1 inch up side of springform pan. Place
  springform pan in a shallow baking pan and bake 10 minutes,
  then cool crust completely in springform pan on a rack.

  Make filling and bake cheesecake: Reduce oven temperature to
  300øF.

  Beat together cream cheese and sugar in a bowl with an
  electric mixer at medium speed until smooth, 1 to 2 minutes.
  Reduce speed to low and add eggs 1 at a time, beating until
  incorporated. Beat in sour cream and vanilla until combined.

  Pour two thirds of cream cheese filling into crust, then
  spoon half of lemon curd over filling and swirl curd into
  filling with a small knife. (Avoid touching crust with knife
  to prevent crumbs getting into filling.) Repeat with
  remaining filling and curd.

  Bake cheesecake until set 1 1/2 inches from edge but center
  trembles when pan is gently shaken, about 45 minutes.
  (Center of cake will appear very loose but will continue to
  set as it cools.) Transfer springform pan to a rack and
  immediately run a knife around top edge of cake to loosen.
  Cool completely, about 2 hours, then chill, uncovered, at
  least 4 hours. Remove side of springform pan before serving.

  Cooks' Notes: ·Lemon curd can be made 1 week ahead and
  chilled, covered.

  ·Crust (without filling) can be made 1 day ahead and kept,
  covered, at room temperature.

  ·Cheesecake can be chilled, loosely covered, up to 2 days.
  Cheesecake must be completely chilled before covering to
  prevent condensation on its surface.

  Maggie Ruggiero

  Gourmet | July 2006

  Yield: Makes 10 servings

  MM Format by Dave Drum - 21 May 2010

  Uncle Dirty Dave's Archives

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Ricotta Cheesecake #1a
 Categories: Cakes, Cheesecake, Desserts, Citrus
      Yield: 7 servings

      3 tb Fine crushed amaretti or
           - plain fine bread crumbs
      2 lb Fresh ricotta; room temp 30
           - min
      6 lg Eggs; room temp 30 min
    2/3 c  Sugar
    1/4 c  All-purpose flour
  1 1/2 ts Grated lemon zest
      4 ts Fresh lemon juice
    1/2 ts Salt
    1/2 ts Pure vanilla extract
    1/4 ts Cinnamon

  EQUIPMENT: an 8" springform pan

  The difference between fresh and commercially prepared ricotta is
  proven dramatically with this cheesecake. Made with the commercial
  product, it tastes bland and somewhat grainy. When prepared with
  fresh ricotta, however, the cake dissolves creamily on the tongue and
  the ricottaÆs delicate sweetness shines through clean and true. To
  further emphasize the ricotta, we keep the other flavors to a
  minimum-just a smidgen of cinnamon, lemon zest, and vanilla is all
  you need.

  Preheat oven to 325°F with rack in lower third.

  Lightly butter pan and coat with cookie crumbs, leaving any loose
  crumbs distributed over bottom of pan.

  Whisk together remaining ingredients and pour into crust.

  Bake until puffed and golden but center is still slightly wobbly,
  about 1 1/2 hours.

  Cool in pan on a rack (cake will sink a little).

  Serve cheesecake warm or at room temperature.

  CooksÆ note: Ricotta cheesecake is best eaten the day it is made but
  can be made 1 day ahead and kept at cool room temperature.

  Recipe by Maggie Ruggiero and Melissa Roberts

  January 2009 | Gourmet

  Serves 6 to 8

  MM Format by Dave Drum - 15 April (Tax Day) 2009

  Uncle Dirty Dave's Archives

MMMMM

... Worries go down better with soup than without. - Jewish proverb

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