citrus season

Brimming with flavor from the filling to the curd, the 6-inch sour cream lemon cheesecake is a cornucopia of lemon love in a compact 6-inch size.

6-Inch Sour Cream Lemon Cheesecake

Large Egg Yolks

Cup + 2 Tablespoons Granulated Sugar

Cup Lemon

Salted

Tablespoon Heavy Cream

Cups Grahams Cracker Crumbs

Cup Salted Butter, melted

Tablespoons Granulated Sugar

Ounces Cream Cheese, softened to room temperature

Cup Granulated Sugar

Cup Heavy Cream

Lemon

Tablespoon Pure Vanilla Extract

Large Egg, room temperature

Cup Sour Cream

Teaspoon Pure Vanilla Extract

Cup Water

Lemon Oil

Lemons Sliced, 1/4 inches thick per slice

Make the curd: Beat the egg yolks, sugar, and lemon juice. Mix until combined.Pour the mixture into a medium saucepan and cook on low {If you have a numbered stove from 1 to 10, I put my burner on about four}. After about five minutes has elapsed, gently add the butter chunks and continue to stir until melted and slightly thickened, about another 7 minutes. You will want to whisk this constantly so the eggs do not “cook.” Remove from heat and immediately strain to remove any tiny lumps and ensure a smooth finish. Add the heavy cream, whisking until completely incorporated. Remove from the heat and cool completely in the refrigerator, covering top of curd to prevent a skin from forming. Store in an airtight container in the refrigerator.

Make the crust: Mix all ingredients until it is the texture of coarse sand. Press crust into cheesecake pan, using the back end of a measuring cup if needed to ensure it is firmly and evenly covering the pan. Set aside. 

Make the cheesecake filling: Beat the cream cheese and sugar on medium speed until fluffy, about 2 minutes. Add the heavy cream, lemon oil, and vanilla extract. Mix well. Add the egg, mixing for about thirty seconds. Do not overmix this part. Pour the cheesecake batter into the prepared pan. Place foil around the bottom to create a barrier for the water bath. Place the cheesecake pan into a larger baking dish {I used a 10-inch baking pan since I had it easily accessible}. Add about an inch of water to the larger pan. Bake at 350° for 65-75 minutes. The cheesecake should be mostly set and golden on the edges but slightly jiggly in the middle. It will set up further as it cools. Allow it to cool in the pan / water bath for 20 minute. Gently remove it from the water bath and place it in the refrigerate for 2-3 hours or overnight until chilled and fully set.

Once the cheesecake has been sufficiently chilled, about an hour, you can add the toppings and then chill for an additional 1 to 2 hours or overnight. Simply layer the sour cream over the cheesecake, and then layer the lemon curd over the sour cream. You can carefully spoon it around so that the layers do not mix, or you can gently swirl it together if you’d like it a little bit marble-y! It’s totally up to you. Also, if you’re just not a fan of sour cream, skip this layer and pipe that whip right onto the curd. 

Make the candied lemons:Slice up two lemons at around a quarter of an inch thick for each slice. Into a small sauce pan, add one cup sugar, and one cup water, string a handful of times, while it comes to a boil. Once bubbles start to form, pull the heat back to a simmer and add the lemons gently into the water and sugar mixture. Simmer for 20 minutes, during which time you can flip them gently with a fork or tongs 1 to 2 times. Gently remove the lemons and place them on a wax paper or lined cookie sheet. Allow them to sit, untouched overnight, they will still be sticky, but set. Gently toss them and granulated sugar just prior to placing them on your cheesecake.

These Citrus Achiote Chicken Skewers are a great way to prepare chicken that is easy, beautiful, and extremely tasty. Check it out!

Citrus Achiote Chicken Skewers with Three Pepper Rice

grapeseed

lemons, juiced

blood oranges (or oranges), juiced

grapefruit,

3.5 oz prepared Achiote paste

Tbsp Sambal or other fresh, spicy chile paste

Tbsp kosher salt

tsp black pepper

Tbsp garlic

Tbsp shallot

Tbsp ginger

boneless, skinless chicken breasts

oz Chicken stock

jalapeño, small diced

red bell pepper, small diced

tsp kosher salt

unsalted butter

Basmati Rice*

Crème Fraiche

heavy cream

tsp grapefruit zest

Tbsp grapefruit juice

tsp white pepper

tsp sugar

thyme leaves

Add all marinade ingredients to a bowl and thoroughly mix. Cut the chicken into bite-sized chunks (about 1.5” x 1.5”) and add to the marinade. You can also do this in a zip-top plastic bag but ensure the Achiote is completely incorporated. Marinate in the refrigerator for 2-6 hours. When the chicken is done marinating, remove it from the marinade and put onto grilling skewers.

The sauce can be made ahead by combining all ingredients thoroughly. Cover and place in the fridge until ready to use. If you make it at least an hour in advance of serving it, and up to several hours, it will help the overall flavor.

Meanwhile start the rice. Add all ingredients except the rice to a large saucepan, cover and bring to a boil. Immediately add the rice, return to a boil then cover and reduce to a simmer. Cook for about 18-20 minutes or until the liquid is absorbed and the rice is tender.

While the rice cooks, grill the chicken on a hot grill to achieve a char while still cooking the chicken through and turning the skewers frequently. You can (and should as the cook!) have a tester piece, but the chicken should be done in 9-11 minutes, depending on the heat of your grill.

Serve the chicken with the pepper rice and dipping sauce.

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6-Inch Sour Cream Lemon Cheesecake

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Top 2 citrus season recipes from across the web

The most viewed citrus season recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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6-Inch Sour Cream Lemon Cheesecake

Citrus Achiote Chicken Skewers with...

The most viewed citrus season recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine