Lemon Swirl Cheesecake

Lemon Swirl Cheesecake

Preheat oven to 325F degrees (160C)
9-inch spring foam pan

Crust
1 1/2 cups lemon cookie crumbs
1/4 cup unsalted butter, melted

Filling
5 egg yolks
1/3 cup granulated sugar
1/4 cup fresh lemon juice
1/4 cup unsalted better, softened
3 packages of cream cheese, softened
3/4 cup granulated sugar
3 eggs
2 tbsp lemon zest
1 tbsp fresh lemon juice
1 tsp vanilla

Decoration
Whipped Cream Topping

Directions

CRUST: In medium bowl, combine cookie crumbs and butter.  Press into bottom of cheesecake pan and freeze.  Note: I found these Lemon Cookie Straws at a Target Super Store

FILLING:  Bring water to a simmer in the bottom of a double boiler (Note: If you don't have a double broiler you can use a small and large pot to create a double boiler effect).  In the top of the double boiler, away from heat, whisk yolks.  Sprinkle sugar in while whisking.  Pour in lemon juice in a steady stream while whisking.  Place top part of double boiler over the simmer water.  Cook, stirring constantly, until thick, about 7 minutes.  Whisk in butter.  Set aside to cool in a bowl.  In a large bowl, beat cream cheese and sugar on medium-high for 3 minutes.  Add eggs, one at a time, beating after each addition.  Mix in zest, juice and vanilla.  Swirl lemon mixture into batter.  Pour over crust.  Bake for 45 to 55 minutes or until the top is light brown.  Cool for 2 hours.  Cover and refrigerate for 6 hours before decorating.

DECORATING:  Spread whipped cream over the entire cake (always good choice if you have cracks).

Helpers

I had no helpers for this cheesecake, but they sure were romping around the house!  Okay, maybe only Contessa was, Norman (next image) just slept.