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Lemon Swirl Cheesecake

Recipe Introduction


From Bon Appetit Magazine circa 1995.





List of Ingredients



• Crust:
  
• 6 whole graham crackers
  
• 1 cup walnuts, toasted
  
• 3 tablespoons butter, melted
  
• 2 teaspoons grated lemon peel
  
• Filling:
  
• 2 8-ounce packages cream cheese, room temperature
  
• 1/2 cup sugar
  
• 1/2 cup frozen lemonade concentrate, thawed
  
• 2 teaspoons grated lemon peel
  
• 3/4 cup sour cream
  
• 2 large eggs
  
• Topping:
  
• 1 cup sour cream
  
• 1 11 oz. jar purchased lemon curd
  
• 2/3 cup chilled whipping cream
  






Instructions



1. For Crust: Position rack in center of oven and preheat to 350 degrees. Finely grind graham crackers in processor. Add nuts; process until coarsely chopped. Add butter and lemon peel; blend using on/off turns just until crumbly and moist. Press crumbs firmly onto bottom of 9" diameter springform pan. Bake until crust is set, about 10 minutes. Cool. Maintain oven temperature.
   
   
2. For Filling: Using electric mixer, beat cream cheese, sugar, lemonade concentrate and lemon peel in a large bowl until smooth. Beat in 3/4 cup of sour cream. Add eggs, 1 at a time,beating well until just combined. Pour filling into crust. Bake until center moves only slightly when pan is shaken, about 50 minutes. Transfer cake to rack, cool 5 minutes.
   
   
   
3. Meanwhile, For Topping: Whisk 1 cup sour cream in a small bowl until very smooth. Whisk lemon curd in another small bowl until very smooth.
   
   Run small sharp knife around sides of cake. Starting at outside edge of cake, spoon small alternating dollops of sour cream and lemon curd side by side, in concentric circles atop warm cake, covering cake completely. Gently shake pan to smooth out toppings. Using tip of knife, gently swirl toppings, forming marble designs.
   
   
   
4. Chill cake overnight, uncovered.
   
   
5. Serve with whipped cream, if desired.