RECIPE CARD: LEMON LEMON TART CHEESECAKE

Directions

• Step 1 FOR THE CRUST:
• Step 2 Combine the ingredients by hand in a large mixing bowl.
• Step 3 Press the dough into the bottom of a 9″ Fat Daddios 2-piece cheesecake pan. Make sure the pan is lined with a 9″ circle of parchment paper and sprayed with Bakers Joy.
• Step 4 Bake at 350 for 12-15 minutes, or until golden brown.
• Step 5 Set aside and let cool before adding batter.
• Step 6 Drop the oven to 325.
• Step 7 FIRST BATCH OF CURD:
• Step 8 Assemble half the lemon curd ingredients in the glass top of a double boiler.
• Step 9 Stir gently until the mixture coats the back of the spoon.
• Step 10 Set aside, but don’t let it cool down too much.
• Step 11 (If you substitute Bonne Maman lemon curd, stir the zest of 4 lemons into each jar)
• Step 12 FOR THE BATTER: ALL INGREDIENTS AT ROOM TEMPERATURE
• Step 13 Mix the Philly bricks on low speed until creamy.
• Step 14 Add an egg, incorporate, add the second egg, incorporate.
• Step 15 Add the heavy cream, sour cream and vanilla and just incorporate.
• Step 16 Spatula the walls of the bowl, just incorporate.
• Step 17 Add the sifted confectioners sugar, flour and salt.
• Step 18 Just combine.
• Step 19 Spatula and just combine.
• Step 20 If you see lumps, strain into another large mixing bowl.
• Step 21 ASSEMBLE:
• Step 22 Spatula half the batter over the crust.
• Step 23 Spatula half the lemon curd over the batter, swirl into the batter with a chopstick.
• Step 24 Repeat with the rest of the batter and lemon curd.
• Step 25 BAKE:
• Step 26 325 oven, bake the cheesecake for 45 minutes.
• Step 27 Without opening the door, shut the oven off and let the cheesecake sit in there for another 40 minutes.
• Step 28 Remove to a cooling rack and immediately run a thin sharp knife around the inside edge of the pan to free the cheesecake and prevent cracks.
• Step 29 Put the cheesecake aside but don’t let it cool down.
• Step 30 SOUR CREAM LAYER:
• Step 31 Oven at 350, combine the sour cream, sugar and vanilla in a mixing bowl.
• Step 32 Spread on top of the still-warm cheesecake with a small offset spatula.
• Step 33 Bake 5 minutes, remove to cooling rack.
• Step 34 Run the thin sharp knife around again.
• Step 35 COOLING AND REFRIGERATING:
• Step 36 Let the cheesecake cool on the rack until room temperature. Cover loosely with aluminum foil and refrigerate, preferably overnight.
• Step 37 MAKE THE SECOND LEMON CURD:
• Step 38 Repeat as above, spread around the top of cheesecake with offset spatula.
• Step 39 REMOVE THE CHEESECAKE FROM THE PAN:
• Step 40 Center the Fat Daddio on an inverted medium bowl.
• Step 41 Gently press down, working evenly around the edge of the pan with both hands, until the lemon lemon tart cheesecake is free.
• Step 42 SERVING:
• Step 43 Cut slices with a big sharp knife, wipe the blade between each cut.
• Step 44 Garnish each slice with a generous portion of Bonne Maman blueberry preserves.
• Step 45 Dust with confectioners sugar.
• Step 46 ENJOY:
• Step 47 With a glass of late harvest riesling or good coffee.
• Step 48 Watch the French waiter scene in European Vacation. You know the scene.