Lemon Curd Cheesecake w/ Chocolate Flakes & Pineapple Rings

It is Canadian Thanksgiving weekend. I wanted to make something non-traditional. So I opted for a meat lasagna and lemon curd cheesecake for dessert. I had experimented with making lemon curd earlier and had some in my fridge. The link for that recipe is here:

http://cookinmumsculinaryadventures.blogspot.ca/2017/10/easy-delicious-lemon-curd.html

I recently also bought a book from Americas Test Kitchen about using a food processor. I have found the tips excellent. There was a recipe in the book for making cheesecake using a food processor ( sized 11-14 cups ). I decided to try it.

I made this cheesecake ahead of time on the weekend just as a tester recipe fully expected to flop. As I reviewed what I did, I made a big mistake while making it because I used less cream cheese than the recipe called for. This recipe is very forgiving, however. Now let me tell you, I do not like spending a lot of money on one ingredient for a dish and four blocks of cream cheese seems like a lot to someone like me....which might explain why I made a mistake. Here is the recipe as I adapted it, it turned out stellar despite my mixup.

Crust:

1 1/4 C graham cracker crumbs - the recipe calls for 6 whole graham crackers
1/3  C  of sugar
1/2 C all-purpose flour
1/4 teaspoon salt
6 tablespoons melted unsalted butter

Filling:
1 pound ( 2 packages ) cream cheese - the original recipe calls for 4 or 2 pounds
1 1/4 C sugar
4 large eggs
1/4 C heavy cream
1/4 C sour cream
2 teaspoons vanilla extract

Instructions for the crust:

Turn oven to 325*. Place graham crackers and sugar into the Food Processor. Pulse till combined. Add the remainder of the dry ingredients and pulse to combine. Add the melted butter and pulse to combine.

Grease the bottom of a 9" greased springform pan, and press the crumbs gently into the pan. Create a slight lip on the side, next time I may make it a little higher along the side. Bake for 13 minutes. Remove from the oven and let cool. While the crust is cooling turn the oven down to 250*.

Instructions for the filling:

Process the sugar and cheese in a clean, dry food processor until smooth. Scrape down the sides to be sure it emulsifies. With the processor running, add the eggs one at a time, just until incorporated. Add cream, sour cream, and vanilla. Process until combined.

Now pour the filling into the cooled crust. I wrapped the springform pan in foil on the bottom and sides, the book did not say to do that, but I felt safer. Tap the pan to release any bubbles. Carefully draw a fork over the surface to pop any bubbles.

At this point, I added a few dollops of lemon curd to the cake and swirled it in. I don't think it made a big difference. I covered the cake the next day with the lemon curd and I think that is all it needs.

I placed the cake in the oven at 250* for 80 minutes--as the recipe states--but when I shook it, it was still too loose. So I let it cook for another 30 minutes. I then turned the oven off and let the cake sit in there for another hour. I then removed it and saw it was nicely firm (only slightly jiggly in the center). Then I let it cool and placed it in the fridge overnight. I left the cake in its pan. The next day, I unmolded it and it was perfect.

I covered it with a thin layer of lemon curd and sprinkled chocolate shavings and icing sugar. As an afterthought, I took some of my dehydrated pineapples and made a nice pattern. To learn more about dehydrating, you can visit the following article:

http://cookinmumsculinaryadventures.blogspot.ca/2017/04/dehydrating-why-you-should-purchase.html

In conclusion, this is a wonderful recipe. It is economical because I only used half of the cream cheese needed. It is as tasty as any I have had your typical restaurant. But can I say this for you? The best cheesecake I have ever had is Chef Kevin Gaskin's. He made a New York Style Cheesecake in class, look at this beauty. I nearly sobbed when I tasted it, it was so amazing. We made 5 or 6 different cakes that day. *Sigh*

My friends, I have come to enjoy my journey with you. I was told by my daughter that I have friends all over the world now looking in to see what's happening in my kitchen. I don't want you to miss anything. Plus, now I feel like I have company coming every day to visit. Thank you for that.

~ Hugs from Mum