A Naturally Tart, Sunny Lemon Cheesecake
This highly requested Lemon Cheesecake uses homemade lemon curd for a bright and sunny flavor. My recipe is simple and uses NO water bath with beautiful, smooth results.
Recipe:
Homemade Whipped Cream:
Ingredients
For Curd
½ cup lemon juice (fresh-squeezed is best!) (118ml)
3 large egg yolks (discard egg whites or save for meringues)
¼ cup granulated sugar (50g)
¼ teaspoon table salt
4 Tablespoons unsalted butter, cut into 4 pieces (57g)
For Crust
1 ½ cups graham cracker crumbs (170g)
2 Tablespoons granulated sugar
1 Tablespoon light brown sugar, firmly packed
5 Tablespoons unsalted butter, melted
For Cheesecake
24 oz cream cheese, softened (use brick-style, full-fat cream cheese) (680g)
¾ cup granulated sugar (150g)
2 large eggs, lightly beaten
½ batch homemade whipped cream, for topping (optional)
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9” springform pan (Affiliate Link):
Instructions
00:00 Introduction
Curd
00:24 Prepare curd first so it has time to cool. In a small saucepan, whisk together lemon juice, 3 egg yolks, ¼ cup (50g) sugar, and salt until combined.
01:51 Add butter and transfer saucepan to stovetop over medium-low heat. Stir or whisk constantly until butter is completely melted.
02:09 Once butter is melted, continue to stir constantly and watch the mixture until it thickens slightly and becomes more opaque. The mixture will also likely begin to simmer just below the surface once ready. Remove from heat and immediately pour curd through a fine mesh strainer into a heatproof bowl.
02:55 Allow curd to cool completely before adding to cheesecake batter (detailed below). To speed up the process, you can place a piece of wax paper against the surface of the curd (to prevent a skin from forming) and refrigerate, this typically takes about 30 minutes to cool. Meanwhile, preheat oven to 325F (160C) and prepare crust.
Crust
03:15 In a medium-sized bowl, use a fork to mix together graham cracker crumbs, sugar, and brown sugar.
03:32 Add melted butter and use your fork to toss everything together until all the crumbs are moistened. Press crumbs evenly into the bottom and up the sides of a springform pan (as high as you can, this crust should reach at least ⅔ way up the sides of the pan). I like to use a measuring cup or clean glass to press the crumbs into the pan. Set aside and prepare cheesecake filling.
Cheesecake batter
05:01 (Note that your oven should be preheating to 325F/160C at this point) In a large bowl (or the bowl of a stand mixer), combine softened cream cheese and ¾ cup (150g) sugar and beat until creamy and smooth. Scrape the sides and bottom of the bowl with a spatula.
05:43 With mixer on low-speed, gradually drizzle in lemon curd and stir until completely combined.
06:17 Add eggs, one at a time, stirring until just-combined after each addition.
06:54 Scrape sides and bottom of bowl again and stir until batter is uniform and smooth and pour cheesecake batter into prepared crust.
07:27 Transfer to center rack of 325F/165C preheated oven and bake for 40-45 minutes. The center of the cheesecake should be almost set but will still slightly jiggle in the center when jostled once the cheesecake is finished baking.
07:49 Allow to cool to room temperature for 30-60 minutes then transfer to refrigerator to chill for at least 5-6 hours before serving (I do not remove the collar from the springform pan until I am ready to serve).
08:02 Serve topped with homemade whipped cream, if desired. I made a half batch of my homemade whipped cream and used an Ateco 848 piping tip to pipe around the edge of the lemon cheesecake.
Notes
Substituting store bought curd
I don’t really recommend substituting store bought lemon curd as it may contain different ingredients or more sugar and the taste and outcome may not be quite the same. However, if you are determined to try you will need about ½ cup of curd.
Storing
Store in the refrigerator for up to 5 days. I store my cheesecake in the springform pan it was baked in and cover with foil or plastic wrap.
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Lemon Meringue Pie Slice Cake | Food Network
Whether it's a cake or a pie, this is one heck of a dessert!
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Lemon Meringue Pie Slice Cake | Food Network
Claire Saffitz Makes Meyer Lemon Tart | Dessert Person
Claire Saffitz Makes Meyer Lemon Tart | Dessert Person
Spring is around the corner, but if you need a pick-me-up in dessert form, look no further than this sunny, zingy, Meyer lemon tart with a hidden ribbon of raspberry jam. It’s one thing Claire loves to make in winter, using the gift of Meyer lemons, but is even more classic if made with regular lemons all year round. Be warned, it’s very tart, but that’s how lemon desserts should be!
#ClaireSaffitz #DessertPerson #LemonTart
Special Equipment:
9-inch removable-bottom tart pan or 9-inch springform pan,
Instant-read thermometer, food processor (for the Sweet Tart Dough)
Ingredients:
Lemon Curd, Meyer Lemon Variation (page 330)
1/2 cup plain whole-milk Greek yogurt (4.2 oz / 120g)
Sweet Tart Dough (page 338), parbaked in a 9-inch removable-bottom tart or springform pan and cooled
1/3 cup raspberry or blackberry jam (3.5 oz / 100g)
Lemon Curd
3/4 cup sugar (4.6 oz / 150g)
Finely grated zest of 2 lemons
4 large egg yolks (2.5 oz / 70g)
1 large egg (1.8 oz / 50g)
3/4 cup fresh lemon juice (6 oz / 170g), from 5 to 6 large lemons
1/2 teaspoon Diamond Crystal kosher salt
1 stick unsalted butter (4 oz / 113g), cut into 1/2-inch pieces, chilled
1 teaspoon vanilla extract
Sweet Tart Dough
1/3 cup almond flour (1.4 oz / 40g)
1 cup all-purpose flour (4.6 oz / 130g) plus more for hands
1/4 cup powdered sugar (1oz / 30g)
1/2 teaspoon Diamond Crystal kosher salt
1 stick unsalted butter (4 oz / 113g), cut into 1/2-inch pieces, chilled
1 large egg yolk (0.6 oz / 16g)
1/2 teaspoon vanilla extract
Video Breakdown:
0:00 Start
0:07 Intro to Meyer Lemon Tart
0:27 Dessert Person Intro Animation
0:46 About Meyer Lemon Tart
2:04 Ingredients & Special Equipment
2:35 Sweet Tart Dough Recipe
10:32 Parbake The Crust
12:28 Lemon Curd Recipe
14:02 Maya Chillin'
14:42 Spa Water Recipe?
17:38 Back By Popular Demand... Nick San Filippo
18:17 Assemble Tart & Bake
22:40 Claire Saffitz Reviews Meyer Lemon Tart
23:57 Archie!
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: @VincentCross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Kyu Nakama
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
National Lemon Meringue Pie Day | August 15
As the first pie day in August, be sure to get in on this celebration! Whether you make a pie yourself or go out for a pie, invite someone to join you. Pie is so much better when there is someone to share it with you. Have a cup of tea or coffee with it and some good conversation.
And come get your very own recipe right here:
???? Sunny Lemon cupcake ???? with lemon curd / คัพเค้กเลม่อน , เลม่อนเคิร์ด
???? Sunny Lemon cupcake ???? / คัพเค้กเลม่อน , เลม่อนเคิร์ด ✨
???????????? คัพเค้กเลม่อน เนื้อเค้กนุ่มฟู เบาๆ รสชาติ หวานอมเปรี้ยว หอมเลม่อน ตัดด้วยครีมสด นุ่มๆ ตอนอบเค้กหอมไปทั่วบ้านเลยค่ะ ใดๆคือชื่อเล่นน้อง คือเค้กไข่ดาว เราน้องเหมือนจริงๆ ????
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????????Thank you for watching my video. Please subscribe and like for supporting me.????
????????????สำหรับใครที่หาไอเดียเมนูเครื่องดื่ม หรือ home cafe Ideas
➡️ ติดตามได้ที่ Instagram : what.a.bake ได้เลยค่าา????
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???? For work: lukpudd.liveliness@gmail.com
ถาดอบขนาดหลุม 2 baking tray size 6.2 x 6.2 x 4 cm.
Link below ????
????Ingredients
????CHIFFON CAKE:
5 Yolks / ไข่แดง
80ml. Milk / นมสด
1/2 tbsp. Lemon juice /น้ำเลม่อน
100g. Cake flour / แป้งเค้ก
60ml. Canola oil / น้ำมันคาโนล่า
????MERINGUE:
5 Egg whites / ไข่ขาว
1 tbs. Lemon juice / น้ำเลม่อน
100g. Sugar / น้ำตาล
????LEMON CURD:
200g. Granulated sugar / น้ำตาล2 tbsp lemon zest zest of two lemons6 egg yolks / ไข่แดง100ml. lemon juice / น้ำลม่อน110g. Butter unsalted, cold / เนยจืด
????CREAM:
200ml. Whipping cream
1tbsp. Icing sugar
วิธีทำ
1. คนผสมทุกอย่างให้เข้ากัน
2. นำขึ้นตั้งไฟ ใช้ไฟกลาง ค่อยคนตลอดเวลา
3. เมื่อส่วนผสมหนืดขึ้น คนต่อ รอให้เดือดสักเล็กน้อย
4. ใส่เนย คนให้ละลาย
5. พักไว้ให้เย็นตัว
6. ตีไข่แดง นมสด และ น้ำเลม่อนให้เข้ากัน
7. ผสมแป้งเค้กลงไป
8. ผสมน้ำมันคาโนล่าลงไป ส่วนผสมจะมีความข้นหนืดขึ้น
9. ตีไข่ขาว กับ น้ำเลม่อน ให้ขึ้นฟูเป็นฟองแชมพู
10. แบ่งใส่น้ำตาล เป็น 3-4 ครั้ง ตีจนกว่าจะขึ้นฟูเป็นเมอแรงก์
11. แบ่งเมอแรงก์ผสมลงในส่วนของไข่แดงที่ละน้อย ผสมให้เข้ากันด้วยความเบามือ
12. ตักใส่พิมพ์ เข้าอบที่อุณหภูมิ 180 °C เป็นเวลา 30-45 นาที
Methods
1. Mix everything together.
2. Put it on the fire, use medium heat, slowly stirring all the time.
3. When the mixture becomes more viscous, continue stirring. Wait for it to boil a bit.
4. Add butter, stir to melt.
5.Let it cool down
6. Beat egg yolk, fresh milk and lemon juice together.
7. Mix in cake flour.
8. Mix in canola oil. The mixture will become more viscous.
9. Beat the egg whites with lemon juice until foamy.
10. Divide the sugar into 3-4 times, beat until the meringue is fluffy.
11. Divide the meringue mixture into the egg yolk mixture little by little. Mix together gently.
12. Scoop into molds and bake at 180 °C for 30-45 minutes.
????BGM
♪ Cream (Prod. by Lukrembo)
Link :
Music by Kelsey Kuan - Summer Cologne -
Music by Katanak - Sunday -
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???????????? EDIT : iMovie , Capcut ????
Citrus Lemon Cheesecake I Chelsea Sugar
This citrus lemon cheesecake is one of the easiest and most delicious cheesecakes you will ever make!
Find this recipe and many more using the link below.