This Lemon cheesecake with orange marmalade is going to be made again, and again. I've taken a standard cheesecake recipe and given it a new identity. The texture is perfect and the combination of flavors with the tart of the lemon and the sweet of the orange go so well together. Serve with some warmed orange marmalade over the top and you've got a wonderful dessert.
Meet the Lemon Cheesecake troops:
2 pkgs. (8 oz. each) cream cheese softened
2 eggs
1/2 C. granulated sugar
1/2 tsp. vanilla extract
1 Tbs. fresh lemon juice
1 Tbs. lemon zest, grated or chopped up
1/4 C. orange marmalade
1 oz. Orange liqueur (can substitute orange juice)
1 Tbs. orange zest, grated or chopped
1 9" graham cracker crust pie shell
(Note: I have in the picture graham
cracker crumbs, butter and some cool
whip. I was going to get creative with
piping on some cool whip and it didn't
work out. I did make a pie crust from the
graham's and butter for another recipe)
Pre-Heat Oven to 350 degrees
Zest the lemons and chop up the zest into smaller pieces. Then squeeze the juice from the lemons into a small container
Using a blender in a medium size bowl, mix together the cream cheese, sugar, lemon juice, zest and vanilla. Make sure it is nice and smooth.
Turn the blender down to low speed and mix in the eggs. Just until blended. Don't overmix at this point.
Pour the mixture into a pie shell and set aside while we prepare the orange marmalade.
On low heat, mix the marmalade and the Orange liqueur together and heat it until it is a thinner consistency. When it's thoroughly heated, add the orange zest.
Drop the marmalade mixture into the pie by small spoonfuls and then take a knife and draw through it to make swirls into the pie. This is done to create a marbleing effect throughout the pie when it cooks. Keep the marmalade mixture warm, otherwise it will thicken up and clump up in just one area when you drop it into the cheesecake.
I like to place a pan with about an inch of water on the bottom rack of the oven when cooking cheesecakes to keep moisture in the oven. this helps prevent cracking on the top of the cake.
Place the pie on a cookie sheet so it is easy to transfer to and out of the oven. Bake it at 350 degrees for 35 to 40 minutes or until the center is still slightly jiggly and there is a slight color starting on the edges of the pie. Do not cook it past this stage or you will wind up with a dry cheesecake. It will set while it is cooling.
I place the pan on a cooling rack with a cover to keep the moisture in. Let it cool about an hour.
Put it in the refrigerator covered with plastic wrap and let it set/chill for at least 3 hours. Overnight would be great.
Remove from the pan and slice it. I took some extra marmalade mixture and decorated the edge, then topped with some lemon and orange zest and a sprig of mint.
