Lemon marble cheesecake
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Lemon marble cheesecake
  Lemon    Cheesecakes  
Last updated 6/12/2012 12:59:16 AM. Recipe ID 22198. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Lemon marble cheesecake
      Yield: 4 Servings
           Grated zest of 1/2 lemon
    1/3 c  Strained lemon juice
      5 tb Sugar
      1 lg Egg
    1/2 ts Vanilla extract
           For the cheese cake:
      1 c  Sugar
      2 c  (2 percent) lowfat small
           Curd cottage cheese, drained
           At least 30
           Minutes in a strainer set
           Over a bowl in the
      8 oz Neufchatel Cream Cheese
           (Kraft in the box is good
           Don't buy the
           Kind in the tub)
      3 lg Eggs
      1 tb Vanilla extract
  1 1/2 ts Strained lemon juice
    1/4 ts Salt
     34 tb 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 servings
  NUTRITIONAL DATA BASED ON 10 SERVINGS: 238 Calories; 8.3 grams fat (31
  percent calories from fat); 11.2 grams protein; 30.5 grams
      106    milligrams cholesterol.
  The suave texture of this cheesecake relies on ultra smooth cottage
  cheese. This requires a food processor and at least 2 1/23 minutes or
  processing, no cheating.
  Once the Neufchatel Cheese has been added, pulse only enough to
  incorporate. over processing thins the batter.
  If you use nonfat cottage instead of low fat, the results will be not
  be nearly as good and you would save only about .4 grams of fat per
  serving. It's not worth it.

Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
[an error occurred while processing this directive]
Recipe ID 22198 (Apr 03, 2005)

[an error occurred while processing this directive]