Here is that fabulous recipe from the bridal shower straight from my sister. . . enjoy.Cookie-crumb crust:
1 cup Animal Cracker cookie crumbs ( I used mostly animal crackers... but I ran out and used some graham crackers too)
3 tablespoons sugar
4 tablespoons butter - melted and kept warm
Filling:
1 1/4 cups sugar
1 tablespoon lemon zest (about 3 lemons)
1/4 cup lemon juice
3 8oz. packages cream cheese cut into rough 1 inch chunks and left to stand at room temp. (about 30 min)
4 large eggs at room temp
2 teaspoons vanilla
1/4 teaspoon salt
1/2 cup heavy cream
Lemon Curd:
1/3 cup lemon juice
2 large eggs
1 large egg yolk
1/2 cup sugar
2 tablespoons butter cut into 1/2 inch cubes (chilled)
1 tablespoon heavy cream
1/4 teaspoon vanilla
pinch of salt
Crust: pre-heat oven to 325 degrees. In food processor, process cookies to fine, even crumbs. Add sugar and pulse 2 or 3 times to incorporate. Add warm melted butter in slow, steady stream while pulsing; pulse until mixture is evenly moistened and resembles wet sand. Transfer to 9 inch springform pan. Press firmly and evenly into pan bottom, keeping sides as clean as possible. Bake until fragrant and golden brown, 15-18 min. ( my oven did it in about 12 min) Cool on wire rack to room temp about 30 min. When cool, wrap outside of pan with two layers of tin foil. set pan in roasting pan.
Filling: While crust is cooling, process 1/4 cup sugar and lemon zest in food processor until sugar is yellow and zest is broken down. Transfer lemon sugar to small bowl; stir in remaining 1 cup sugar
In standing mixer, beat cream cheese on low to break up and soften slightly. With machine running add sugar mixture in slow and steady stream; increase speed to medium and continue to beat until mixture is creamy and smooth, scarping down bowl as needed. Reduce speed to medium-low and add eggs 2 at a time; beat until incorporated about 30 sec. scraping sides and bottom of bowl well after each addition. Add lemon juice, vanilla and salt and mix until incorporated; add heavy cream and mix until just incorporated. give batter final scrape, stir with rubber spatula, and pour into prepared springform pan; fill roasting pan with enough hot tap water to come halfway p sides of springform pan. Bake until center jiggles slightly, side just start to puff, surface is no longer shiny, and instant- read thermometer inserted in center of cake registers 150 degrees, 55-60 minutes. Turn off oven and prop oven door with potholder or wooden spoon handle; allow cake to cool in water bath in over for 1 hr. Transfer springform pan without foil to wire rack; run small paring knife around inside edge of pan to loosen sides of cake and cool cake to room temp about 2 hrs.
Lemon Curd: While cheesecake bakes heat lemon juice in small nonreactive saucepan over medium heat until hot but NOT boiling. Whisk eggs and yolk in medium non reactive bowl; gradually whisk in sugar. Whisking constantly, slowly pour hot lemon juice into eggs then return mixture to sauce pan and cook over medium heat stirring constantly with wooden spoon (I used a rubber spatula) until mixture registers 170 degrees and is thick enough to cling to spoon, about 3 min. Immediately remove pan from heat and stir in cold butter until incorporated; stir in cream, vanilla, and salt then pour curd through fine-mesh stainer into small nonreactive bowl. ( I didn't do that because I don't have a fine-mesh strainer) Cover surface of curd directly with plastic wrap; refrigerate until needed.
To finish the Cake: When cheesecake is cool, scrape lemon curd onto cheesecake still in springform pan; spread curd evenly over top of cheesecake. Cover tightly with plastic wrap and refrigerate for at least 4 hours or up to 24 hours.
We got an email for our agency yesterday. It is always good to get an update, we did not get the coveted “LOI” (Letter of Invitation) but it is always good to have more information.
