Marbled Lemon Curd Cheesecake

"Seriously?" you may ask after glancing at the steps involved in this recipe for a small cheesecake.

In defense of this lemony and extra creamy cheesecake, I'm not suggesting you make the curd and the cheesecake on the same day. That's madness.

Looking for a recipe to use an already prepared lemon curd as well as some soon to expire sour cream and half a block of cream cheese, I found a recipe for Marbled Lemon Curd Cheesecake via Food52.com in my files.

Both recipes share the same name... but my recipe is egg free with a no bake filling. The lemon curd (also egg free) and the crust is made in the microwave. The amount of cream cheese is scant compared to most cheesecakes.

I rest my case. Did I mention that it's an extra creamy, lemony delight?

Marbled Lemon Curd Cheesecake

Text and Photo by Jac Kyles Baker

Makes 1 cheesecake, about 4 slices

Ingredients

For the crust:

2 TB unsalted butter, softened

3 TB vegetable oil

1/2 tsp vanilla extract

1/8 tsp salt

1 cup all purpose flour

1/4 cup powdered sugar

For the cheesecake filling:

1 cup sour cream, room temperature

4 oz. cream cheese, softened

2 TB powdered sugar

1/3 cup granulated sugar

1 tsp vanilla extract

For the lemon curd:

1/4 cup granulated sugar

4 TB unsalted butter, cut into small cubes

1/2 cup fresh lemon juice

1/4 cup sweetened condensed milk

1 1/2 TB cornstarch

Preparation

For the lemon curd:

Place cornstarch in a small bowl. Add 2 TB of lemon juice and stir to combine to make a slurry.

Stir remaining lemon juice and sugar together in a large glass or ceramic microwave safe bowl. Microwave on HIGH for 1 minute.

Carefully remove bowl from the microwave. Stir cornstarch slurry into bowl. Microwave on HIGH for 2 minutes.

Carefully remove bowl from the microwave. Add cubed butter into the lemon mixture, about 1 TB at a time, briskly whisking after each addition of butter. Stir in condensed milk. Curd will be thickened but pourable.

Pour curd into a glass jar to cool. Seal with lid and store in the refrigerator.

A 1/4 cup of lemon curd is needed for the cheesecake.

For the crust:

Whisk flour and powdered sugar together in a large bowl.

In a separate bowl, mix oil, butter, vanilla and salt until smooth. Add to bowl with dry ingredients. Stir until a dry, crumbly dough forms.

Press dough into a 6 inch round or square microwave safe pan lined with parchment paper. Microwave on HIGH 1 minute. Carefully remove pan from the microwave. Cool on wire rack.

For the cheesecake filling:

In a medium bowl, whisk sour cream and sugars together.

In a separate bowl, beat cream cheese until smooth and light.

Gradually stir a sour cream mixture into cream cheese mixture to form a smooth filling. Stir in vanilla.

Assemble cheesecake:

Pour filling and spread evenly into cooled crust. With a tablespoon, drop lemon curd on top of filling. Using the tip of a knife or skewer, swirl the curd into the cheesecake filling.

Refrigerate for 8 hours or until set around the edges.

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