Cheesecake with Lemon Curd Swirl

[smokemania]

that isn't right posting something that looks that good with no ingredient list -- pics look so good I could eat my monitor

[DennyD]

that isn't right posting something that looks that good with no ingredient list -- pics look so good I could eat my monitor

Showed this thread to my wife and she said "I wonder why he won't share the recipe?" Since the recipe's top-secret, I think maybe Alex is getting comfortable enough with BBQ comps that he's going to add bake-offs to his repertoire now.

[ALX]

Showed this thread to my wife and she said "I wonder why he won't share the recipe?" Since the recipe's top-secret, I think maybe Alex is getting comfortable enough with BBQ comps that he's going to add bake-offs to his repertoire now.

I will post recipe in a few hours...I have too run out and it is a 3 part deal that is simple,but will take me 20 minutes too type....That was only reason i didnt type it out....Lazy.....Bruno said he wouldnt mind..

P.S. We do very well in KCBS comps that have dessert categories...

[SmokinLee]

Since your not back yet I suppose I could dig up this Caramel Apple Sundae Cheesecake Recipe I make from time to time. It may have to wait... hehe.

[Critterhunter]

Nice I am a fan of the cheesecake,Homeade to ya brother.Is there no end to your talents

[ALX]

Damn...Had dinner at sisters fri-sunday a 1/8th of mile away and drank some(jack daniels mainly celebrating the fact team made it etc,,)...Here it is....And yes i cheated and found exact recipe on-line by same chef whos recipe i use....I hate typing....

Sorry for the extended delay for those interested...Perty damn easy...Dont burn the crust when you start...

http://www.foodandwine.com/recipes/l...heesecake-bars

[DennyD]

Damn...Had dinner at sisters fri-sunday a 1/8th of mile away and drank some(jack daniels mainly celebrating the fact team made it etc,,)...Here it is....And yes i cheated and found exact recipe on-line by same chef whos recipe i use....I hate typing....

Sorry for the extended delay for those interested...Perty damn easy...Dont burn the crust when you start...

http://www.foodandwine.com/recipes/l...heesecake-bars

Thanx for posting the recipe link We will probably change only the crust to a pecan meal crust, and splenda for the sugar, as we both eat low carb for diabetes control.

[curious aardvark]

1. 1 cup all-purpose flour
2. 1/4 cup sugar
3. 1 teaspoon finely grated lemon zest
4. 1/8 teaspoon salt
5. 1 stick (4 ounces) unsalted butter, cut into 1/2-inch pieces and chilled

Filling

1. 1 tablespoon plus 2 teaspoons cornstarch
2. 1/2 cup cold water
3. 2 large egg yolks
4. 1 3/4 cups sugar
5. 1/4 cup fresh lemon juice
6. 1 teaspoon finely grated lemon zest
7. 1 1/4 pounds cream cheese, softened
8. 2 tablespoons all-purpose flour
9. 3 large eggs, at room temperature
10. 1/4 cup sour cream
11. 1 teaspoon pure vanilla extract

Directions

1. MAKE THE CRUST: Preheat the oven to 325° and position a rack in the center. Butter a 9-inch-square nonstick baking pan. In a food processor, pulse the flour with the sugar, lemon zest and salt. Add the butter and pulse until a soft, crumbly dough forms. Press the dough evenly over the bottom and a scant 1/2 inch up the side of the pan. Bake the crust for 20 minutes, or until golden and firm.
2. MEANWHILE, MAKE THE FILLING: In a small bowl, dissolve the cornstarch in the water. In a medium sauce-pan, whisk the egg yolks with 3/4 cup of the sugar and the lemon juice. Whisk in the cornstarch mixture and cook over moderate heat, whisking gently, until the sugar is dissolved and the lemon mixture is hot, about 4 minutes. Boil over moderately high heat for 1 minute, whisking constantly, until the mixture is thick and glossy. Strain the lemon mixture into a heatproof bowl. Stir in the lemon zest and let cool.
3. In a large bowl, using an electric mixer, beat the cream cheese with the remaining 1 cup of sugar until smooth. Beat in the flour until blended. Add the eggs, 1 at a time, beating well between additions. Add the sour cream and the vanilla and beat until the batter is smooth. Pour the cream cheese batter over the crust and smooth the surface with a spatula. Dollop the lemon mixture on the cheesecake batter and carefully swirl it into the batter; take care not to cut into the crust.
4. Bake the cheesecake for about 40 minutes, or until golden around the edge and just set. Run the tip of a knife around the edge to loosen the cheesecake from the side of the pan. Let cool on a wire rack for 1 hour, then refrigerate the cheesecake until thoroughly chilled. Cut into 16 bars and serve.


Notes
Use the back of a table knife to gently swirl together the lemon mixture and the cheesecake batter. Take care not to swirl too much—each mixture should remain distinct so you have a lovely white and yellow pattern on top.

Looks good.

[Gunslinger]

Food and wine is one of my favorite subscriptions. Although I don't drink alcohol anymore, I still enjoy it for the food. And I love articles about historical wineries. If you do entertain and serve wine, it's an excellent source for pairing advice. Now if they'll just do an article on pairing with de-alcoholized wines.