Preparation:
drained at least 30 minutes in a strainer set over a bowl in the
refrigerator 8 ounces
Neufchatel Cream Cheese (Kraft in the box is good don't buy the kind
in the tub) 3 large eggs 1 tablespoon vanilla extract 1 1/2 teaspoon
strained lemon juice 1/4 teaspoon salt 34 tablespoons graham cracker
or Zwieback crumbs or crushed Chocolate Cookies or gingersnaps
8-inch round pan with a solid bottom (no spring form), at least 2
inches deep.
Oven proof baking dish or skillet, at least 11 inches in diameter and
2 inches deep.
8-inch cardboard cake circle or pan bottom, optional
Make the lemon curd: Combine the lemon zest, juice, and sugar in a
small saucepan and bring to a simmer. Meanwhile beat the egg until
light in a small bowl. Beat some of the hot lemon mixture into the
egg. Scrape the egg mixture back into the saucepan. Cook, stirring
constantly and reaching all over the bottom and sides of the pan,
until the mixture barely starts to simmer around the edges. Continue
to cook and stir for about 15 seconds. Pour through a strainer set
over a clean bowl. Stir in the vanilla. Cool to room temperature.
Make the cheesecake batter: Position rack in lower third of oven and
preheat to 350 degrees. Place a round of parchment paper in the bottom
of the cake pan. and spray sides of pan with vegetable oil spray. Put
water kettle on to boil for baking procedure.
Process the cottage cheese in a food processor for 2 1/2 3 minutes or
until silky smooth, scraping the sides and bottom of the bowl once or
twice as necessary. Set aside.
In a small microwave safe bowl, soften the Neufchatel cheese in
microwave on high for about 30 seconds. Or, warm gently in the top of
a double boiler. Stir until smooth. Scrape into the processor. Add the
eggs, remaining sugar, vanilla, lemon juice, and salt. Pulse until
incorporated and perfectly smooth. Do not over process.
Scrape the batter into the prepared pan. Distribute slightly rounded
tablespoons of lemon curd evenly over the cheesecake batter. Using a
table knife or teaspoon, use circular strokes to marble the batters
until nicely but not to completely mingled.
Slide oven rack part way out. Place cheesecake pan in baking dish or
skillet and set on oven rack. Carefully pour boiling water around the
pan to a depth of about 1-inch. Slide oven rack in gently to avoid
sloshing. Bake until cheesecake has puffed and risen slightly and is
just beginning to shrink from the edges of the pan, about 4045
minutes. Remove cheesecake from water bath and cool on a rack. When
completely cool, cover and chill for at least 12 hours or up to 2 days
before serving.
To unmold and serve: Cover the pan with tightly stretched plastic
wrap. Place a flat dish on top of plastic. Invert pan and dish and rap
the pan gently until cheesecake is released from pan. Remove pan and
peel parchment liner from bottom of cake. Place cake circle or serving
plate on the cake and carefully invert so that cake is right side up.
Remove plastic wrap. Press crumbs around sides of cake. Cut with a
sharp thin knife. Dip the knife in hot water and wipe it dry between
cuts. Yield: 10 to 12 servin |
