DEAR SUN SPOTS: I saw a recipe for lemon cheesecake in the paper. I put it in a “safe place” — I just don’t know which safe place. The cheesecake had an animal cracker crust. Can you repeat the recipe for me? Also, Jay adult school is offering a class on how to connect with your guardian angel. Can you repeat that information, too? Thank you in advance. — No Name via online submission form.
ANSWER: The recipe was part of an article by Jackie Rybeck published on Nov. 15. Here it is:
Lemon cheesecake with lemon curd
Ingredients
Crust:
5 ounces of animal crackers
3 tablespoons sugar
½ stick butter, melted
Filling:
1¼ cups sugar
1 tablespoon grated zest and ¼ cup lemon juice
3 8-ounce packages cream cheese, at room temperature
4 large eggs at room temperature
2 teaspoons vanilla extract
¼ teaspoon salt
½ cup heavy cream
Lemon curd:
2/3 cup sugar
2 eggs
2/3 cup lemon juice (about 6 lemons)
Zest of 2 lemons
3 tablespoons unsalted butter, melted
Instructions
Preheat oven to 325 degrees.
Crust: In food processor, pulse crackers until fine crumbs, add sugar, then butter in a steady stream. Pulse until mixture comes together. Transfer to a springform pan and press evenly. Bake for 13-15 minutes. Let cool.
Curd: In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. Let cool and then refrigerate.
Filling: In food processor, add ¼ cup of the sugar and lemon zest and process for 30 seconds.
Add remaining sugar and pulse a few times. Set aside. In stand-up mixer beat cream cheese until smooth. On low, add lemon sugar in steady stream. Beat about two minutes. Scrape bowl, add eggs two at a time and beat. Add lemon juice, vanilla and salt, and mix to combine. Add cream and beat about 10 seconds.
Wrap springform pan with two layers of foil and place in a roasting pan. Carefully add enough water to the roasting pan to make it halfway up the sides of the springform pan. Bake at 325 about one hour and center is slightly giggly. Turn off oven, prop door open and allow to cool in the oven for an hour. Remove and run a knife around the edges; cool another hour.
Top with curd (there will be extra) and refrigerate at least five hours before serving.
The list of December Enrichment Offerings by Spruce Mountain Adult Education in Jay was published Nov. 20. “Meeting Your Guardian Angel: This is an interactive workshop that focuses on the ability to connect with and communicate with guardian angels. Using hypnotic techniques, as well as relation and guided imagery, participants will receive support and guidance from these special helpers in spirit. Those participating should bring a beach chair and sleeping bag and one or two pillows. Class will be held at 6 p.m. Wednesday, Dec. 9. The cost of this class is $30.”
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