For the lemon confit:
2 large juicy lemons (unwaxed if possible)
110 g (1/2c) granulated sugar
For shortbread crust
60 g (1/2 stick) unsalted butter (room temperature)
1/4 c granulated sugar
1/2 c flour
2 c finely ground petit beurre or shortbread (i.e. Pepperidge Farm Chessmen) cookies
For cheesecake
3 (500g/16oz) containers of Israeli 9% white cheese or Greek-style yogurt
250 g (8oz) container mascarpone cheese
3/4 c sugar
3 eggs
4 T lemon zest
1/2 c fresh squeezed lemon juice
For topping
500 g (16oz) sour cream
1/4 c sugar
1 tsp vanilla extract

For the lemon confit:

Start by making the confit as this needs to be prepared ahead of time – the day before you want to serve it, if possible. Take one and a half of the lemons and slice them into thin rings about 1/8 inch (3 mm) thick, discarding the end pieces and pips. Place these in a saucepan and cover with cold water, bring to a simmer for 3 minutes, then drain through a sieve and discard the water, Pour 12 fl oz (425 ml) water into the same pan, add the sugar, stir over a low heat until all the sugar dissolves, then add the lemon slices. Cook for 45 minutes, until the skin is tender. Remove the slices with a slotted spoon. Reduce the liquid to 5 fl oz (150ml). Squeeze the juice from the remaining half lemon, add to the syrup and pour over the lemon slices. Cover and let sit overnight at room temperature.

Make crust:

Cream the butter and sugar together for 3-4 minutes. Add flour and ground shortbread to the mixture and blend for 3-4 seconds until fully incorporated. Press the mixture evenly into the bottom of a 11-inch springform pan. Bake the crust at 180° for 15-20 minutes, or until golden brown. Allow the crust to cool completely.

Make cheesecake:

Beat the white cheese until light and smooth. Add the mascarpone cheese and sugar and continue to beat on medium speed. Add the eggs one at a time. Add the lemon zest and juice. Pour mixture into the cooled crust.

Wrap aluminium foil around the outside of the springform. Place the cheesecake pan into a roasting pan, and add enough water to the roasting pan to reach halfway up sides of the cheesecake pan. Place in a 180° oven for approximately one hour or until the cake is set and the top is golden brown.

Make topping while cheesecake is baking:

Let sour cream stand at room temperature 30 minutes. In a bowl whisk together sour cream, sugar and vanilla extract.

Spread over entire top of cake, smoothing evenly. Bake cheesecake in middle of oven 10 minutes.

Remove the cake from the roasting pan and place on a wire rack. Allow cake to cool slightly, and then place the cake in the refrigerator for 6 hours or overnight.

Before serving, decorate top with lemon confit or plate and place lemon confit on top of sliced cheesecake.

Date User Comment

Fri 12/02/05 07:16:57 Swisskaese Initial entry of recipe.