How to make a Lemon Cheesecake (No Bake!)

INGREDIENTS: Crust: 9 whole rectangular graham crackers (for about 1 1/2 cups crushed) 5 tablespoons butter, melted 1 teaspoon grated lemon zest

Lemon Curd: 1 large egg plus 1 egg yolk 1/4 cup sugar pinch salt 2 tablespoons fresh lemon juice 1 tablespoon butter 1 tablespoon heavy cream

Filling: 1/4 cup fresh lemon juice, from about 2 lemons 1 envelope (2 3/4 teaspoons) unflavored gelatin 1 1/2 pounds (3 bars) cream cheese, softened to room temperature 3/4 cup sugar pinch salt 1 1/4 cups heavy cream, room temperature

DIRECTIONS: For the crust: preheat the oven to 350 degrees and adjust an oven rack to the middle position. In a food processor, pulse the graham crackers until they are finely ground. Add the butter and lemon zest and pulse until combined. Alternately, the graham crackers can be crushed in a resealable bag with a rolling pin and then poured into a bowl where the zest and butter can be stirred in. Press the mixture onto the bottom of a 9-inch springform pan. Bake the crust until it is lightly golden brown, about 8 minutes. Cool the crust completely on a wire rack before filling.

For the curd: while the crust is cooling, whisk the egg, egg yolk, sugar and salt together in a small saucepan. Whisk in the lemon juice and cook over medium-low heat, stirring constantly, until the mixture is thick and pudding-like, about 3-4 minutes. Remove from the heat and stir in the butter and cream. Press the mixture through a fine mesh strainer or sieve into a small bowl and refrigerate until needed.

In a small bowl, put the 1/4 cup fresh lemon juice. Sprinkle the gelatin over the top and let it stand until the gelatin softens, about 5 minutes. Microwave the mixture until it is bubbling around the edges and the gelatin dissolves, about 30 seconds. Set aside.

For the filling: In a large bowl with a handheld mixer or in the bowl of a stand mixer, beat the cream cheese, sugar, and salt until smooth and creamy, scraping down the sides of the bowl, about 2 minutes. Slowly add the cream and beat until the mixture is light and fluffy, about 2 minutes. Add the gelatin mixture and 1/4 cup of the refrigerated lemon curd. Beat until the mixture is smooth and airy, about 3 minutes.

Pour the filling into the cooled crust and smooth the top. Following the photos below, pour thin lines of remaining curd on top of the cake and lightly drag a pairing knife or skewer through the lines to create a marble appearance. I found it wasn’t quite as easy as I thought to “pour” the lemon curd into lines. I kind of scooped it out of the cup onto the cheesecake and spooned it into lines. It doesn’t have to be perfect since the imperfections are somewhat hidden after you drag through the lines.

Refrigerate the cheesecake until set, at least 6 hours. Remove the sides of the pan, cut into slices and serve.

Scoop/Pour the lemon curd into thin lines. This doesn’t have to be perfect – it’s a bit hard to pour so do the best you can.

Drag the paring knife or skewer through the lines to create the decorative pattern.

See? Not too shabby once it’s all finished.

 

Thanks  http://www.melskitchencafe.com/2010/05/lemon-icebox-cheesecake.html

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How to make easy macaron for Valentine’s day

Step 1: Measure Your Ingredients This is a very crucial step. Make sure to measure your ingredients exactly as stated in the recipe. Even adding an extra tablespoon of cocoa powder can mess things up!

Love With Food - French Macarons Ingredients

Step 2: Grind Ingredients It’s important to use a food processor to grind together powdered sugar, cocoa powder and almonds till very fine.

French Macarons - Step by step instructions

Step 3: Beat Egg Whites In a mixer, add egg whites and salt. Beat on high speed till very stiff.

Love With Food - French Macarons - Step by step guide. Beat egg whites

Step 4: Combine Dry Ingredients with Egg Whites Once egg white is stiff, add the dry ingredients (from step 2). Use a rubber spatula to fold the ingredients manually and gently. Make sure there are no more white streaks from the egg whites. Then add mixed batter to a pastry bag or ziploc bag.

Love With Food - French Macarons - Step by step guide. Mix ingredients

Step 5: Pipe The Batter Line a baking sheet with parchment paper. Snip off the tip of pastry bag or ziploc bag. Pipe batter onto lined baking sheet. Each circle should be 1-inch in diameter and 1 inch apart. Once all batter is piped, slam the baking sheet gently on a flat surface to get rid of any bubbles. Let it sit for about 20 minutes before baking.

Love With Food - French Macarons - Step by step guide. Pipe batter

That’s it! In 5 simple steps, you can have freshly baked macarons in your kitchen too!

Thanks  http://blog.lovewithfood.com/2011/01/how-to-make-french-macarons-in-5-simple-steps/