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Lemon Cheesecake with Lemon Confit

Source of Recipe

Swisskaese at egullet.org


Recipe Introduction

Swisskaese lives in Israel and says, "This is a recipe that I adapted/combined from several different recipes. I use an Israeli white cheese, which is similiar in texture to a Greek-style yogurt. You can use cream cheese, if you prefer." I used cream cheese and got a truly fantastic and delicious cheesecake. Light without being 'fluffy' with a freshness of flavor that comes from using the lemon confit. It is a great lemon cheesecake. The confit really puts it over the top to being one of the best cheesecakes I've ever made.

Recipe Link: recipes.egullet.org/recipes/r1514.html?PHPSESSID=37056ad250b847e29a209cf67cfe998e

List of Ingredients

FOR THE LEMON CONFIT:
2 large juicy lemons (unwaxed if possible)
110 g (1/2c) granulated sugar

FOR SHORTBREAD CRUST:
60 g (1/2 stick) unsalted butter (room temperature)
1/4 c granulated sugar
1/2 c flour
2 c finely ground petit beurre or shortbread (i.e. Pepperidge Farm Chessmen) cookies

FOR CHEESECAKE:
3 (500g/16oz) containers of Israeli 9% white cheese or Greek-style yogurt or cream cheese
250 g (8oz) container mascarpone cheese
3/4 c sugar
3 eggs
4 T lemon zest
1/2 c fresh squeezed lemon juice

FOR TOPPING:
500 g (16oz) sour cream
1/4 c sugar
1 tsp vanilla extract



Recipe

FOR THE LEMON CONFIT:
Start by making the confit as this needs to be prepared ahead of time – the day before you want to serve it, if possible. Take one and a half of the lemons and slice them into thin rings about 1/8 inch (3 mm) thick, discarding the end pieces and pips. Place these in a saucepan and cover with cold water, bring to a simmer for 3 minutes, then drain through a sieve and discard the water, Pour 12 fl oz (425 ml) water into the same pan, add the sugar, stir over a low heat until all the sugar dissolves, then add the lemon slices. Cook for 45 minutes, until the skin is tender. Remove the slices with a slotted spoon. Reduce the liquid to 5 fl oz (150ml). Squeeze the juice from the remaining half lemon, add to the syrup and pour over the lemon slices. Cover and let sit overnight at room temperature.

TO MAKE THE CRUST:
Cream the butter and sugar together for 3-4 minutes. Add flour and ground shortbread to the mixture and blend for 3-4 seconds until fully incorporated. Press the mixture evenly into the bottom of an 11-inch springform pan. Bake the crust at 180° for 15-20 minutes, or until golden brown. Allow the crust to cool completely.

TO MAKE THE CHEESECAKE:
Beat the white cheese until light and smooth. Add the mascarpone cheese and sugar and continue to beat on medium speed. Add the eggs one at a time. Add the lemon zest and juice. Pour mixture into the cooled crust.

Wrap aluminum foil around the outside of the springform. Place the cheesecake pan into a roasting pan, and add enough water to the roasting pan to reach halfway up sides of the cheesecake pan. Place in a 180° oven for approximately one hour or until the cake is set and the top is golden brown.

MAKE THE TOPPING WHILE THE CHEESECAKE IS BAKING:
Let sour cream stand at room temperature 30 minutes. In a bowl whisk together sour cream, sugar and vanilla extract.

Spread over entire top of cake, smoothing evenly. Bake cheesecake in middle of oven 10 minutes.

Remove the cake from the roasting pan and place on a wire rack. Allow cake to cool slightly, and then place the cake in the refrigerator for 6 hours or overnight.

Before serving, decorate top with lemon confit or plate and place lemon confit on top of sliced cheesecake.