Ingredients
For the lemon cookie base. (A graham wafer crumb base is easily substituted if you prefer.)
1 cup flour
1/2 cup icing sugar powdered sugar
small pinch salt
1/2 cup cold butter cut in cubes
1 tsp lemon extract
1 large egg yolk
1 tsp lemon zest finely minced
For the cheesecake batter
3 eight ounce packages ounces cream cheese
1 cup sugar
3 eggs
1 tsp vanilla extract
1 tsp lemon extract
1 cup whipping cream whipped to soft peaks
zest of one large lemon finely minced
For the lemon curd
4 lightly beaten egg yolks
2/3 cup sugar
1/3 cup fresh lemon juice
zest of half a lemon finely minced
1/3 cup butter cut into small pieces
For the candied lemon zest
1 cup sugar
2/3 cup water
zest and juice of one large lemon
additional sugar to toss the lemon peel in about a cup
Instructions
To prepare the cookie base
Sift together the flour, icing sugar and salt. Mix in the lemon zest. Set aside.
Rub the butter into the dry ingredients with your fingers until it is well incorporated and the mixture becomes crumbly, like a coarse meal
Whisk together the egg yolk and lemon extract Add to the crumbly dry mixture and mix in until a soft dough forms.Wrap the dough in plastic wrap and chill in the fridge for at least a half hour.
Press evenly into the bottom of a parchment paper lined 9 or 10 inch spring form pan. Dipping your fingers into flour helps if the dough is too sticky. Bake at 350 degrees F for 25-30 minutes. Let cool for 15-20 minutes before adding the cheesecake batter.
To prepare the cheesecake batter
Cream together the cream cheese and sugar.
Add the eggs, one at a time, beating well after each addition, then beat in the vanilla and lemon extracts.
Whip the whipping cream to soft peaks and fold it in gently by hand along with the lemon zest, using a rubber spatula.
Pour over the prepared and cooled base and bake in a bain marie at 300 degrees F for about 1 hour and 15 minutes. The cheesecake does not have to brown at all in order to be fully baked; the surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the center at this point.
Remove the cake from the oven and run a sharp knife completely around the edge of the pan. This will allow for the cheesecake to shrink as it cools and hopefully not crack (but who cares if it does? I am never bothered by a crack or two in the surface) Allow the cheesecake to cool thoroughly on a wire rack at room temperature for an hour or so before cooling it completely for a few hours or overnight in the fridge.
To prepare the lemon curd
In a small saucepan combine the egg yolks, sugar, lemon juice and lemon zest.
Cook slowly over medium low heat for about 10 minutes stirring constantly until the mixture thickens enough to coat the back of a wooden spoon.
Remove from heat and stir in the butter a few pieces at a time until completely smooth.
Cover with plastic wrap and chill completely in the fridge. Spread evenly on top of the chilled cheesecake and garnish with candied lemon zest.
To prepare the candies lemon zest
Remove the zest of the lemon in large pieces using a sharp vegetable peeler. You want to avoid using too much of the pithy white layer.
Add to the saucepan along with the 1 cup of sugar, water and lemon juice. Simmer very slowly for 15 minutes, then remove the candied zest from the syrup and let it drain on a wire rack.When drained cut it into thin strips and toss it in the additional sugar. Let sit for a half hour or longer before using as a garnish.
Note: This candied zest can be stored in the sugar for several weeks in a mason jar.
Don’t throw out the sugar! Use it to make lemon shortbread cookies or when making lemon pound cake. The syrup can also be stored for a couple of weeks. Use it to brush on a lemon pound cake or even as a delicious substitute for maple syrup on blueberry pancakes.
From: https://www.rockrecipes.com/ultimate-lemon-cheesecake/
