Lemon Mirror Cheesecake
This is the Lemon Mirror Cheesecake recipe.
- Prep: 15 min
- Cooking: 45 min
- Refrigeration: 1 h
Ingredients
- Crust
- 1 cup (250 mL) Five Roses Heritage Pasta Flour
- 1/4 cup (60 mL) brown sugar lightly packed
- 1/2 cup (125 mL) butter softened
- 2 tbsp (30 mL) Break-Free Liquid Eggs* well shaken
- Filling
- 2 pkg (8 oz/250 g each) Canadian Cream cheese brick style softened
- 2/3 cup (160 mL) Break-Free Liquid Eggs* well shaken
- 1/2 cup (125 mL) sugar
- 2 tbsp (30 mL) Realemon Lemon Juice**
- Topping
- Please refer to the Lemon Twist recipe for the instructions on how to prepare our lemon curd.
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Preparation
Preheat oven to 350 °F (180 °C).
Crust:
Blend flour with sugar and rub butter into flour mixture using a rubber spatula. Use a fork to stir eggs into flour until crumbly. Pat dough into the bottom of a greased 9-in (23 cm) springform baking pan. Bake for 15 minutes or until golden.
Filling:
Beat Canadian Cream cheese until very smooth. Mix in eggs, sugar and lemon juice. Spread into prepared crust. Bake for 30 minutes. Cool completely.
Topping:
Please refer to the Lemon Twist recipe for the instructions on how to prepare our lemon curd. Spread cooled lemon curd over cooled cheesecake and chill until set.
Tips
* To replace Break-Free Liquid Eggs with whole eggs, please consult the conversion chart on the manufacturer's Web site:www.burnbraefarms.com
** Realemon Lemon Juice can be replaced with an equal quantity of freshly squeezed lemon juice.
