Cheesecake with Lemon-Lime Curd Sauvignon BlancMemorial DayDessert “This family recipe is the perfect summer-time dessert as the Sauvignon Blanc balances the richness of the cheesecake, while the cheesecake softens the wine’s slight acidity, and the curd highlights the bright, zesty citrus notes in the Sauvignon Blanc.” Kristy Ramirez, Hospitality Director Serves: 8-12 Ingredients: Graham Cracker Crust 2 cups graham cracker crumbs 2 Tbsp granulated sugar 1 Tbsp brown sugar 7 Tbsp unsalted butter, melted Cheesecake Filling 32 oz cream cheese bricks, softened to room temperature 1 cup sugar 2/3 cup sour cream 1 ½ tsp vanilla extract 1/8 tsp salt 4 large eggs, room temperature, lightly beaten separately Lemon-Lime Curd 3 egg yolks ½ cup granulated sugar ½ Tbsp lemon zest, freshly grated ½ Tbsp lime zest, freshly grated 1 ¾ Tbsp lemon juice, freshly squeezed 1 ¾ Tbsp lime juice, freshly squeezed ¼ cup unsalted butter, cubed & cold Method of Preparation: Preheat oven to 325°. Combine graham cracker crumbs and both sugars in a bowl. Add melted butter and mix together using a fork. Pour graham cracker mixture into a lightly greased 9” Springform pan and press firmly along the bottom and up the sides of the pan. Set aside. Using a stand mixer, stir cream cheese bricks until smooth and creamy, then mix in sugar. Add sour cream, vanilla extract and salt and stir until well-combined. With your mixer on low, add lightly beaten eggs, one at a time, stirring until each egg is just incorporated. Scrape down sides of bowl and mix until all ingredients are well combined. Pour cheesecake batter into prepared springform pan and place on foil-lined cookie sheet. Put in oven on center rack and bake for 50-60 minutes, or until edges just begin to turn a light golden brown and the center springs back when touched. When done, place on top of oven to cool at least 10 minutes before using a knife to gently loosen the crust from the inside of the springform pan. Continue to cool in pan until close to room temperature, then place in refrigerator to cool for another 6 hours, or overnight. While cheesecake is cooling, make your lemon-lime curd. Separate yolks from whites and place yolks in a medium pot. Lightly whisk yolks and set aside. In a food processor, pulse together the sugar and lemon and lime zests, then add to pot with egg yolks and whisk together until lighter in color. Slowly stir in lemon and lime juices. Transfer pot to stovetop and on extremely low heat, constantly whisk until mixture starts to bubble and thicken to where it coats the back of a wooden spoon, then remove from heat. Add cold, cubed butter and mix until melted. Transfer curd to sealable container and place in refrigerator to cool. When ready to serve, slice cheesecake and top individual slices with your lemon-lime curd.
