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Lemon Swirl Cheesecake

This got rave reviews from my family at Easter. It was so creamy and good! Those that like a really dense cheesecake may not like the texture as much. It's quite rich, so a small slice is very satisfying. I adapted this recipe from one that came from Bon Apetit, April 1995.

List of Ingredients

Crust:
13 whole graham crackers (I used Keebler low-fat honey)
3 tablespoons butter -- melted
2 teaspoons grated fresh lemon peel

Filling:
2 packages cream cheese -- (8 ounces each) room temperature
1/2 cup sugar
1/2 cup frozen lemonade concentrate -- thawed
2 teaspoons grated fresh lemon peel
3/4 cup sour cream
2 large eggs

Topping:
1/2 cup sour cream -- room temperature
1 scant cup homemade low-fat lemon curd -- approx. (recipe at bottom) or your favorite homeade lemon curd


Recipe

For Crust: Position one rack in center of oven and the other rack below it and preheat to 350°F. Finely grind graham crackers in food processor. Add butter and lemon peel; blend using on/off turns just until crumbs are moist. Press crumbs firmly onto bottom (not sides) of 9-inch-diameter springform pan. Bake until crust is set, about 10 minutes. Cool. Maintain oven temperature.

For filling: Using electric mixer, beat cream cheese, sugar, lemonade concentrate and lemon peel in large bowl until smooth. Beat in 3/4 cup sour cream. Add eggs 1 at a time scraping sides down with a rubber spatula, beating just until combined. Don't over-beat at this point. Pour filling into crust. Partially pull out bottom rack and place a shallow pan on it. Add boiling water to the pan and carefully slide it back in (add enough so that it doesn't go dry before the cheesecake is done). Place cheesecake on center rack over the pan of water and bake until center moves only slightly when pan is shaken (it will set up when cooled), about 50 minutes (I had to bake a few minutes more). Transfer cake to rack; cool 5 minutes.

Meanwhile for topping: Whisk 1/2 cup sour cream in small bowl until very smooth. Whisk lemon curd in another small bowl until very smooth.

Run small sharp knife around sides of cake. (You might want to do this after you put your topping on, because some of the lemon curd ran down the sides).

Starting at the outside edge of cake, spoon alternating rings of lemon curd and sour cream covering cake completely. Gently shake pan to smooth out toppings, if necessary. Using tip of knife, gently swirl toppings, forming marble design. Cool a bit more at room temp. then chill cake uncovered overnight.

When ready to serve, run small sharp knife around sides of cake to loosen. Release pan sides of cake to loosen. Release pan sides. Transfer cake to platter. Garnish with lemon slices and mint sprigs, if desired.

Serves about 12 or more

NOTES : I also wrapped the outside of my springform pan with foil, because I was going to place it in a "water bath", but I didn't have enough foil to completely seal the bottom and sides of my pan. That's why I placed the pan of water under it. I just left the foil on.

Source: http://www.epicurious.com/run/recipe/view?id=398


Cooking Light's Lemon Curd

3/4 cup sugar, or a little more
1 tablespoon grated lemon rind
2 large eggs
2/3 cup fresh lemon juice, strained
2 tablespoons butter or stick margarine

Combine the first 3 ingredients in a saucepan over medium heat, stirring with a whisk. Cook until sugar dissolves and mixture is light in color (about 3 minutes). Stir in lemon juice and butter; cook for 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Cool. Cover and chill (the mixture will thicken as it cools). Yield: 1 1/3 cups

Note: Lemon Curd can be stored in the refrigerator for up to 1 week. You can easily double the recipe and freeze half of it in a heavy-duty zip-top plastic bag. Thaw in the refrigerator, and use within 1 week of thawing.

Source:
"Cooking Light, May 2000, Page 133"