I found this recipe in an issue of Fine Cooking, just can't remember which one LOL. I tweaked it very little and it is one of our new favorites!

I've also made it using Limes, Lemons & Limes and Bloody Oranges.  We liked them all, but by far, the Lemon Lime combo was our favorite.

You'll notice in the picture with the pan that there is a very strange looking apparatus in the curd.  That is an AS SEEN ON TV automatic stirrer that I picked up at Big Lots.  I really thought it was going to be like so many other gadgets and go by the wayside, but I was wrong!  This is the best gadget I ever indulged in.  It's battery operated and is like a second pair of hands in the kitchen.  All those recipes that call for "stirring constantly"are now handled by this gadget and turn out beautifully!


8x8 straight edge pan
2 pieces of parchment paper 8 inches wide x 16 inches long
  • Alternately overlap the parchment pieces so that they cross each other and fold over all 4 sides.
  • Push the parchment into the edges and the corners making a straight crease.

4 tablespoons unsalted butter, melted
Graham cracker crumbs
  • Using a fork add graham cracker crumbs until mixture resembles wet sand.
  • Press into the bottom of prepared pan.

1 pound cream cheese, softened at room temperature
3/4 cup sugar
3 tablespoons fresh lemon juice
2 LARGE eggs
  • Combine the cream cheese, sugar and lemon juice until well blended.
  • Add eggs, one at a time, blending well after each addition until completely smooth.
  • Pour into prepared pan.

1/2 cup fresh lemon juice, strained twice
1/2 cup sugar
2 LARGE eggs
2 tablespoons unsalted butter, cubed
  • Whisk together the sugar, eggs and lemon juice until sugar is completely dissolved.
  • In a small non-reactive sauce pan cook mixture over medium heat, stirring constantly, until steaming, but not boiling. The mixture will have thickened.
  • Remove from heat and add butter, stirring until butter is melted.
  • Pour through a sieve to remove any lumps.

  • Preheat oven to 325˚.
  • Prepare crust.
  • Prepare cheesecake portion.
  • Bake 40 minutes or until sides are slightly puffed, cake is not too jiggly and center is dry to the touch.
  • While baking, prepare the curd.
  • Remove cheesecake from oven.
  •  Pour hot curd on top of cheesecake and lightly spread to even out.
  • Cool 20 minutes on rack.
  • Move to the refrigerator and chill 5-6 hours or overnight before serving.


Martha said...

Looks delicious! I think it would be a fav of mine too :)

Lynn Huntley said...

Lemon and cream cheese, can't go wrong with that!!! Lynn H @ Turnips 2 Tangerines.