lemon swirl cheesecake

prep time:  tbd
cook time:  45 - 55 minutes
servings:  tbd

crust ingredients:
1 1/2 cups lemon cookie crumbs
1/4 cup unsalted butter - melted

filling ingredients:
5 egg yolks
1 cup sugar - divided
1/4 cup + 1 tablespoon fresh lemon juice
1/4 cup unsalted butter - softened
3 packages of cream cheese - softened
3 eggs
2 tablespoons lemon zest
1 teaspoon vanilla

topping:
whipped cream

crust steps:
1.  in a medium bowl, combine cookie crumbs and butter.  press into bottom of 9-inch springform pan and freeze.

filling steps:
1.  bring water to a simmer in the bottom of a double broiler.  in the top of the double broiler, away from heat, whisk egg yolks.  sprinkle 1/4 cup sugar in while whisking.  pour in lemon juice in a steady stream while whisking.  place top part of double broiler over the simmering water.  cook, stirring constantly, until thick, about 7 minutes.  whisk in butter.  set aside to cool in a bowl.

2.  in a large bowl, beat cream cheese and 3/4 cup sugar on medium-high for 3 minutes.  add eggs, one at a time, beating after each addition.  mix in zest, juice and vanilla.  swirl lemon mixture into batter.  pour over crust. 

3.  bake for 45 - 55 minutes or until the top is light brown.  cool for 2 hours.  cover and refrigerate for 6 hours before adding the topping.

topping:
1.  spread whipped cream over the entire cake.

-  eloquent english blog