Friday, August 22, 2008

Lemon Lovers Cheesecake w/Hazelnut Crust

This is by far one of the best cheesecakes I've ever had or ever made for that matter. It was over the top delicious. I would say this cheesecake gives the Pumpkin Swirl cheesecake I make at Thanksgiving a run for it's money -and that's not easy to do either!


Now what makes this cheesecake over the top is the layer of Lemon Curd it's topped with and the drizzle of blueberry sauce that it's drizzled in. Without both of these I think this cheesecake would just be good not OVER THE TOP DELICIOUS! Sure it takes a little extra effort but it's worth it, this cheesecake will put you on the map, trust me!



Lemon Lovers Cheesecake with Hazelnut Crust
Courtesy Bon Appetit

Ingredients
For crust
3/4 cup hazelnuts, toasted
3/4 cup graham cracker crumbs
3 tablespoons powdered sugar
5 tablespoons unsalted butter, melted

For filling
3 8-ounce packages cream cheese, room temperature
1 cup sugar
3 large eggs
1/4 cup fresh lemon juice
1 tablespoon grated lemon peel

-Lemon curd (store bought or homemade)
-Boothbay Blueberry Sauce

Make crust:Position rack in center of oven and preheat to 350°F. Finely grind nuts, cracker crumbs and powdered sugar in processor.Add butter; blend using on/off turns until crumbs are moist. Press crumbs onto bottom and 1/2 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Chill while making filling.

Make filling:Using electric mixer, beat cream cheese in large bowl until fluffy. Slowly add sugar; beat until smooth. Add eggs 1 at a time, beating 30 seconds after each. Mix in lemon juice and peel.

Pour filling into crust. Bake cake until outer 2-inch portion of top is set and center looks slightly glossy and is barely set, about 45 minutes (do not open oven door at all during baking time). Shake cheesecake lightly and if the perimeter is set but the center is slightly wobbley it's done.

Place cooling rack in a cool area but in an area free of any drafts. Transfer cheesecake to rack and run a knife around the edge of springform pan. This will prevent the cheesecake from cracking when contracting from pan. Cool to room temperature (approx 2-4 hrs). Cover; chill overnight.

Remove cheesecake from refrigerator 30 minutes before serving. Run knife around sides of pan to loosen. Release pan sides. Top with Lemon Curd (approx 1/4 of an inch thick) slice and drizzle with Boothbay Blueberry Sauce. Serve extra blueberry sauce on the side.

2 comments:

Katie said...

Oh my LORD! This seriously looks like the most amazing dessert ever created! I'm dying here just thinking of how I can get ahold of some. mmm.....

Roger. said...

Hats off to ya, Claud, for creating such a tantalizing treat.

May I have a slice if I'm in the neighborhood? :(

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