Friday evening we are having some friends over for dinner. When I came across this recipe from Southern Living Feb issue, I knew it would be our dessert for tonight. I love saving the magazines and going back through them. It reminds me of different scriptures that you have read a million times in the Bible, but just when you are needing a certain word from the Lord, you come across the same scripture and it just has a whole new meaning, depending on your circumstances. It is just the Word you are needing to hear. So it is with old recipes, you can read them a hundred times, but sometimes one just sticks out to you as you are going through your recipe stack and there it is…the perfect recipe you have been looking for.
As Southerners, we love our Bible, a true treasure and God’s love letter to us. Southern Living Magazine is a gift to us also, provides us with treasured recipes, which made with love, we share with our families and friends. This will be a favorite and treasured recipe.
If you use a dark springform pan, it will ensure a golden brown crust without having to bake before adding the filling.
2 cups flour
1/2 cup powdered sugar
1/4 tsp salt
1/2 cup cold butter, cubed
2 egg yolks
1 to 2 tables ice-cold water
4 (8 oz) softened cream cheese
1 cup sugar
4 large eggs
2 teas vanilla
2 cups Lemon Curd, divided (I use already prepared lemon curd I get at grocery store)
Candied Lemon Slices (opt)
Pulse first 3 ingredients in a food processor 3-4 times or just until blended. Add butter and pulse 5-6 times or until crumbly. Whisk together 2 egg yolks and 1 tables ice-cold water in a small bowl; add to butter mixture and process until dough forms a ball and pulls away from sides of bowl, adding up to 1 tables remaining ice-cold water if necessary. Shape dough into a disk; wrap in plastic and chill at least 4 hours (up to 24 hours).
Roll dough into a 14″ circle on a lightly floured surface. Fit dough into a lightly greased 9″ dark springform pan; trim and discard excess dough. Chill 30 mins.
Preheat oven to 325. Beat cream cheese at medium speed with mixer 3 min or until smooth. Gradually add sugar, beating until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Beat in vanilla.
Pour 2/3 of cheesecake batter (about 4 cups) into prepared crust; dollop 1 cup lemon curd over batter in pan and gently swirl with a knife. Spoon remaining batter into pan.
Bake at 325 for 1 hour to 1 hour 10 min or just until center is set. Turn oven off. Let cheesecake stand in oven with door closed for 15 minutes. Remove cheesecake from oven and gently run a knife around outer edge to loosen sides of pan. Do not remove sides of the pan. Cool completely in pan on a wire rack about 1 hour. Cover and chill at least 8 hours.
Remove sides of pan and transfer to a serving plate. Spoon remaining 1 cup lemon curd over top of cheesecake. If desired top with candied lemon slices and whipped cream.