Thursday, February 6, 2014

Pucker Up Triple LEMON CheeseCake - 52 Church Potluck Desserts (Cakes and Pies)

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This is what I like to call a "SHOW OFF" Cake.  Something with an incredible presentation and an incredible taste to go along with it.

But stand back, cause if you don;t like Lemons, you won't like this Cheesecake.

There are three uniquely different ways I infused Lemons into this stunning cake...

The crust is made from LEMON Sandwich Cookies (The ones that look like lemon Oreos).  Buy the cheapest ones you can find, generic is just fine.  You are after the shortbread cookie part with just a little of the cream cheese filling and butter to bake it all together.

The actual cheesecake is loaded with a LEMON CURD (like a pudding) that is over the top loaded with flavor.

And finally, That beautiful presentation of the EDIBLE CANDIED LEMON SLICES is very easy to make and help make this cake stand out no matter how many desserts are on the buffet table.

The cake is a bit time consuming (including an overnight chill in the refrigerator).  But actual hands on work, you will probably spend an hour making and decorating this cake.  It is going to sound and look complicated, but like all things... Follow the directions, work in stages (make the Crust, then make the Curd,  then make the Cheesecake, Then make the Edible Candied Lemon Slices... Divide the labor up and each part is actually very simple.

As to worth it, depends.  I LOVE the taste and it is always wonderfully well received.  But, like I said, it does take time so this is one of my special occasion recipes.  If that;s what you need, something that looks amazing and tastes as good as it looks... And you have the time... This is the recipe you want to try!

OK... For the Crust, here's what I did...

Lemon Sandwich Cookie Crust

  • 3 Cups (About half the package) Lemon Sandwich Cookies, finely ground
  • 1/3 Cup Butter, Melted
Cooking Directions
  1. Crush Cookies to a coarse crumb consistency. I used a Food Processor
  2. Mix with the melted butter.
  3. Press the moist crumb mixture into the bottom and part way up the sides of a Springform Cake Pan.
  4. Set aside as you make the filling.
  5. And plan to ENJOY!!!
And for the Lemon Curd...

"Not as hard to make as it Sounds"  Lemon Curd

  • 6 Medium Lemons
  • 1/2 Cup Butter, Softened
  • 2 Cups Sugar
  • 4 Large Eggs
Cooking Directions
  1. Grate zest from lemons to equal 2 Tbsp. Cut lemons in half; squeeze juice into a measuring cup to equal 1 cup.
  2. Beat butter and sugar at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition. Gradually add lemon juice to butter mixture, beating at low speed just until blended after each addition; stir in zest. (Mixture will look curdled.) Transfer to a 3-qt. microwave-safe bowl.
  3. Microwave at HIGH 5 minutes, stirring at 1-minute intervals. Microwave, stirring at 30-second intervals, 1 to 2 more minutes or until mixture thickens, coats the back of a spoon, and starts to mound slightly when stirred.
  4. Place heavy-duty plastic wrap directly on warm curd (to prevent a film from forming), and chill 4 hours or until firm. Store in an airtight container in refrigerator up to 2 weeks.
  5. And plan to ENJOY!!!
And for the Decorative edible Lemon Slices, Here's what I did...

Candied Lemon Slices

  • 2 Small Lemons
  • 1 Cup Sugar
  • 2 TBS Fresh Lemon Juice
  • 3/4 Cup Water
Cooking Directions
  1. Cut Lemons into thin slices. REMOVE ALL SEEDS.
  2. In a large flat heavy bottomed skillet, mix sugar, lemon juice and water. Heat over medium heat until sugar has completely dissolved.
  3. Simmering gently, add the lemon slices, single layer, turning occasionally for about 15-20 minutes until the pulp has turned slightly translucent (like looking through stained glass) and the rind has softened.
  4. Place slices in a single layer in a wax paper-lined jelly-roll pan, using tongs. Cool completely. Cover and chill 2 hours. Reserve syrup for another use.
  5. And Plan to ENJOY!

OK.... Finally, Once you have the parts, Here's what I did to make the whole...

Pucker Up
Triple LEMON CheeseCake

  • 1 Cheesecake Shell made from Lemon Sandwich Cookies (see recipe above)
  • 4 Bricks (8 Ounces) Cream Cheese, Softened to Room Temperature
  • 1 Cup Sugar
  • 4 Additional Large Eggs
  • 2 tsp Vanilla
  • 2 Cups divided in half, "Not as hard to make as it Sounds" Lemon Curd (see recipe above)
  • Several Candied Lemon Slices for Decorations (see recipe above)
Cooking Directions
  1. Preheat oven to 325 Degrees. In a stand mixer, Cream the Cream Cheese until smooth. Slowly add the sugar,continue to beat until smooth and fully incorporated.
  2. Add Eggs one at a time. Continue to beat until yellow color disappears. Mix in Vanilla and beat for 1 additional minute.
  3. Pour 2/3rds of the cheesecake batter into crust. Add 1 Cup of the Lemon Curd spread in dollops around the top of the batter. Gently swirl with a knife. Cover with remaining batter
  4. Bake for 1 hour and 10 minutes Check to make sure center has set. Continue to cook additional time, checking every 5 minutes as needed until center no longer jiggles.
  5. Turn oven off, leave cheesecake in the oven with the door closed for about 20 minutes. Remove from the oven, cool completely in pan for at least an hour. Cover with cling wrap and chill in the refrigerator overnight.
  6. Gently remove springform side pan, move to serving dish and spoon and spread final cup of Lemon Curd over top. Decorate with edible Candied Lemon Slices.
  7. Serve Chilled and ENJOY!


This simple recipe has been added to my growing list of "52 Cakes and Pies at Home"!

These are the desserts you make for your family.  No fancy amazing wedding cakes, just the rustic beauty of the classics.  From pumpkin pie to cheesecakes to layer cakes, these are what your family craves for dessert.  You may even see a few unusual crusts and frosting ideas to try.

You get the idea. These recipes are simple, delicious and will have your family wanting dessert first...


This recipe has also been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".
I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy


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