Lemon And Black Walnut Cheesecake
|Vanilla pound cake crumbs||1 1⁄2 Cup (24 tbs)|
|Cream cheese||1 Pound, softened|
|Sugar||1 Cup (16 tbs)|
|Vanilla||1 1⁄2 Teaspoon|
|Sour cream||2 Cup (32 tbs)|
|Lemon curd||2 Cup (32 tbs)|
|Black walnuts||3⁄4 Cup (12 tbs), coarsely chopped|
|For lemon curd:|
|Sugar||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
Cheesecake: Preheat oven to 375°.
Evenly sprinkle pound cake crumbs over bottom of a 9-inch spring form pan.
Press crumbs down lightly.
In a large bowl, using an electric mixer, beat together cream cheese, sugar and vanilla until smooth and fluffy.
Stir in eggs and sour cream.
Pour over prepared crust.
Bake for 35 minutes at 375° or until just set.
Refrigerate overnight before cutting.
Lemon Curd: In a small heavy saucepan mix together cornstarch and sugar.
Add lemon juice and butter.
Heat, whisking constantly until thick.
In a medium bowl, whisk eggs together until well mixed.
Add a small bit of the hot mixture, whisking constantly.
Gradually add the remaining hot mixture until all is incorporated.
Do not add all at once or the result will be scrambled eggs! To serve: Top cheesecake with cooled Lemon Curd and decorate edge with black walnuts.