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- roll of aluminum foil that I use is about 16 inches wide. I use at least
- inside a larger baking pan; I use a 12 inch cake pan. Boiling water is
- For the lemon cookie base. (A graham wafer crumb base is easily substituted if you prefer.)
- 1 cup flour
- 1/2 cup icing sugar (powdered sugar)
- small pinch salt
- 1/2 cup cold butter, cut in cubes
- 1 tsp lemon extract
- 1 large egg yolk
- 1 tsp lemon zest , finely minced
- Sift together the flour, icing sugar and salt. Mix in the lemon zest . Set aside.
- Rub the butter into the dry ingredients with your fingers until it is well incorporated and the mixture becomes crumbly, like a coarse meal
- Whisk together the egg yolk and lemon extract Add to the crumbly dry mixture and mix in until a soft dough forms.
- Wrap the dough in plastic wrap and chill in the fridge for at least a half hour.
- Lemon mousse cheesecake batter
- Cream together:
- 3 eight ounce packages ounces cream cheese
- 1 cup sugar
- Add, one at a time
- beating well after each addition. Add
- 1 tsp vanilla extract
- 1 tsp lemon extract
- Finally blend in
- 1 cup whipping cream, whipped to soft peaks
- zest of one large lemon, finely minced
- Pour over the prepared and cooled base and bake in a bain marie at 300 degrees F
- for about 1 hour and 15 minutes. The cheesecake does not have to brown at all
- in order to be fully baked; the surface of the cheesecake should lose
- any shine when the cake is properly baked. It can still be slightly
- wobbly just at the center at this point.
- Remove the cake from the oven and run a sharp knife completely around
- the edge of the pan. This will allow for the cheesecake to shrink as it
- cools and hopefully not crack (but who cares if it does? I am never
- bothered by a crack or two in the surface) Allow the cheesecake to cool
- thoroughly on a wire rack at room temperature for an hour or so before cooling it completely for a few hours or overnight in the fridge.
- In a small saucepan combine:
- 4 lightly beaten egg yolks
- 2/3 cup sugar
- 1/3 cup fresh lemon juice
- zest of half a lemon, finely minced
- 1/3 cup butter cut into small pieces
- Cook all ingredients except butter together
- slowly over medium low heat for about 10 minutes stirring constantly
- until the mixture thickens enough to coat the back of a wooden spoon.
- Remove from heat and stir in the butter a few pieces at a time until
- completely smooth. Cover with plastic wrap and chill completely in the
- fridge. Spread evenly on top of the chilled cheesecake and garnish with candied lemon zest.
- Candied lemon zest
- 1 cup sugar
- 2/3 cup water
- zest and juice of one large lemon
- additional sugar (about a cup)
View Full Recipe at Rock Recipes
