Lemon Cheesecake

Lemon Cheesecake Heavy cream, lots of eggs, and a decadent topping, this recipe is a must! Welcome to Kay Cocina, Let's Go! cooking channel. @Kaycocinaletsgo Please like, subscribe and share! Thank you! You might enjoy my Whipped Cream Cheesecake video, link here:    • Whipped Cream Cheesecake - Creamy and deli...   and Classic Cheesecake, link here:    • Classic Cheesecake-  No flour filling!   Recipe from Southern Living (with a few touches of my own) website, link here: https://www.southernliving.com/recipe... Preheat oven to 350F (180C) and you’ll need a 9 inch Springform pan Ingredients for crust: Crumb crust ingredients 3 cups crumbs – vanilla wafers, a plain hard cracker(like Galletas Maria sold at WalMart), zwieback, even animal crackers will do .1 cup powdered sugar 12 Tablespoons melted butter ½ teaspoon lemon extract Ingredients for filling: 5 8-ounce packages of cream cheese – total 40 ounces of cream cheese – at room temperature 2 Tablespoons of flour 1 ½ cups granulated sugar 4 large eggs 2 egg yolks 1 Tablespoons of lemon zest 5 Tablespoons of fresh lemon juice 2 Tablespoons heavy cream, at room temperature Ingredients for topping: 4 ounces of cream cheese (1/2 an 8 ounce package) ¾ cup powdered sugar 1 ¼ cup heavy whipped cream 1 cup lemon curd (see ingredients for this below) Lemon Curd Ingredients: 1 cup granulated sugar ¼ cup butter 1 ½ teaspoons grated lemon zest ½ cup lemon juice 2 large eggs 1 large egg yolk Steps: I start by preparing pie crust. Preheat oven to 350F. Mix the crumbs with the melted butter and powdered sugar. Mix in lemon extract Press on the bottom and up the sides of the 9 inch Springform pan. Bake for 10 minutes. Cool on a wire rack. Next, grating the lemon peel and squeezing the lemon juice for each part of this recipe: Lemon juice: 5 Tablespoons for the filling; ½ cup for the lemon curd Grated lemon rind: 1Tablespoon for filling; 1 ½ teaspoons for Lemon Curd Steps for cream cheese filling: Reduce oven temperature to 325F Beat cream cheese till creamy. Gradually add sugar and flour Add eggs one at a time. Stir in lemon zest, lemon juice, and heavy cream. Pour batter into springform pan. Let bake for 1 hour and 10 minutes to 1 hour 20 minutes. Turn oven off. LEAVE pie inside oven to cool for 1 hour. Set cheesecake on countertop to cool completely, about 2 hours. I ran a knife around the edge of the cake at about the one hour mark, to help cake release from sides, hoping to prevent cracks Cool completely about 2 hours. Remove sides of pan. Chill 8 to 24 hours. The curd needs to chill to set properly for 4 hours, so let’s do that next ( Timeline in this video, I made the curd while cheesecake was baking): . Place sugar, butter, lemon zest, lemon juice, eggs, and egg yolk in a heavy 4-quart saucepan; heat over medium, stirring constantly, until butter is melted. Reduce heat to medium-low; cook, whisking constantly, until mixture thickens and coats the back of a spoon, 10 to 14 minutes. 2. Pour curd through a fine mesh strainer into a medium bowl. Place a sheet of plastic wrap directly on top of warm curd. Chill until firm, about 4 hours. Refrigerate in an airtight container up to 2 weeks. Stir before using. After chilling, we prepare the whipped cream: Topping: Beat cream cheese and powdered, about 2 minutes. Gradually add cream, beating on medium-low speed until combined and starting to thicken, about 2 minutes. Increase mixer speed to medium, and beat until medium-stiff peaks form, 15 to 30 seconds. Spread top with 1 cup lemon curd. Thanks for watching! I’ll see you in the next one!