Lemon Cream Swirl Cheesecake Delight
Indulge in the light and refreshing flavors of this Lemon Cream Swirl Cheesecake Delight—an exquisite dessert that will elevate any gathering! A delightful balance of zesty lemon curd and creamy cheesecake, this recipe is perfect for lemon lovers. Thanks to the unique marbling technique and the use of Neufchatel cheese, this cheesecake is rich yet surprisingly low in fat. Prepare it a day in advance for the best flavor and texture. With a deliciously nutty crust and velvety filling, this cheesecake guarantees to impress your family and friends. Get ready to savor this heavenly slice of citrus bliss!
N/A
Servings
150
Calories
13
Ingredients
Ingredients
Lemon zest
1/2 (grated)
Strained lemon juice
1/3 cup
Sugar for lemon curd
5 tablespoons
Large egg (for lemon curd)
1
Vanilla extract (for lemon curd)
1/2 teaspoon
Sugar for cheesecake batter
1 cup
Low-fat cottage cheese
2 cups (drained for at least 30 minutes)
Neufchatel cheese
8 ounces
Large eggs (for cheesecake batter)
3
Vanilla extract (for cheesecake batter)
1 tablespoon
Strained lemon juice (for cheesecake batter)
1 1/2 teaspoons
Salt
1/4 teaspoon
Crushed chocolate cookies or gingersnaps
3-4 tablespoons
Instructions
1
Prepare the lemon curd: In a small saucepan, combine the grated lemon zest, strained lemon juice, and sugar. Bring to a gentle simmer over medium heat. In a separate bowl, beat the egg until light and fluffy. Gradually whisk a little of the hot lemon mixture into the beaten egg, then return it all to the saucepan. Cook, stirring constantly, until the mixture thickens and just starts to simmer at the edges—about 15 seconds more. Remove from heat and strain through a fine mesh sieve into a clean bowl. Stir in the vanilla extract and let it cool to room temperature.
2
Preheat the oven: Position the oven rack in the lower third and preheat to 350°F (175°C). Prepare the pan by placing a round of parchment paper in the bottom and spraying the sides with vegetable oil. Set a kettle to boil for the water bath.
3
Prepare the cheesecake batter: In a food processor, process the drained cottage cheese for 2 ½ to 3 minutes, or until silky smooth, scraping the sides as needed. In a microwave-safe bowl, gently soften the Neufchatel cheese in the microwave for 30 seconds, or warm over a double boiler until smooth. Add the Neufchatel cheese to the food processor along with the eggs, sugar, vanilla extract, lemon juice, and salt. Pulse until everything is well combined and the mixture is smooth—do not over-process.
4
Marble the batters: Pour the cheesecake batter into the prepared cake pan. Evenly distribute dollops of the cooled lemon curd over the cheesecake batter. Using a knife or a teaspoon, gently swirl the lemon curd into the batter with circular strokes to create a marbled effect—be careful not to mix it completely.
5
Bake: Place the cheesecake pan inside a baking dish or a skillet. Carefully pour boiling water into the dish, creating a water bath to a depth of about 1 inch. Slide the oven rack back into place and bake for 40 to 45 minutes, until the cheesecake has puffed and is just beginning to pull away from the edges. Remove from the oven and water bath, then cool on a wire rack.
6
Cool and chill: Once cooled, cover the cheesecake and chill in the refrigerator for at least 12 hours, or up to 2 days, to allow flavors to meld beautifully.
7
Unmold and serve: To release the cheesecake, cover the pan with tightly stretched plastic wrap and place a flat plate on top. Invert the pan gently; the cheesecake should come out easily. Remove the pan and the parchment liner. Decorate the sides with crushed chocolate cookies or gingersnaps. Slice with a sharp knife dipped in hot water for clean cuts.
Nutrition Information
5g
Fat
17g
Carbs
7.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Lemon Cream Swirl Cheesecake Delight?
It is a light and refreshing dessert that balances zesty lemon curd with a creamy cheesecake filling, featuring a unique marbling effect.
How many calories are in a serving of this cheesecake?
Each serving contains approximately 150 calories.
What is the fat content for this recipe?
This cheesecake contains 5g of fat per serving, making it a lower-fat dessert option.
How much protein does this dessert provide?
One serving of this cheesecake provides 7.5g of protein.
What are the total carbohydrates per serving?
There are 17g of carbohydrates in each serving of the cheesecake.
What type of cheese is used to keep the cheesecake low in fat?
The recipe utilizes low-fat cottage cheese and Neufchatel cheese to maintain a rich texture while reducing fat.
How long should the cottage cheese be drained?
The cottage cheese should be drained for at least 30 minutes before processing.
How long do I process the cottage cheese in the food processor?
Process the drained cottage cheese for 2.5 to 3 minutes, or until it is silky smooth.
How should I soften the Neufchatel cheese?
You can soften it in the microwave for 30 seconds or warm it over a double boiler until smooth.
What is the required oven temperature?
Preheat your oven to 350°F (175°C) before baking.
Where should the oven rack be positioned?
Place the oven rack in the lower third of the oven for the best results.
How do I prepare the cake pan for this recipe?
Place a round of parchment paper in the bottom and spray the sides with vegetable oil.
How do I prepare the lemon curd?
Simmer lemon zest, juice, and sugar, then gradually whisk into a beaten egg and cook until thickened.
How do I know when the lemon curd is finished cooking?
Cook it until the mixture thickens and just starts to simmer at the edges, which takes about 15 seconds.
What should I do after the lemon curd thickens?
Remove it from the heat, strain it through a fine mesh sieve, and stir in vanilla extract.
How do I create the marbled effect in the cheesecake?
Dollop the lemon curd over the batter and use a knife or teaspoon to gently swirl it with circular strokes.
What is a water bath and why is it used?
A water bath involves placing the cake pan in a larger dish filled with an inch of boiling water to ensure even baking.
How long does the cheesecake need to bake?
The cheesecake should bake for 40 to 45 minutes.
How can I tell if the cheesecake is done baking?
The cheesecake is done when it has puffed up and is just beginning to pull away from the edges of the pan.
What is the recommended cooling and chilling time?
Cool on a wire rack first, then chill in the refrigerator for at least 12 hours or up to 2 days.
How do I unmold the cheesecake safely?
Cover the pan with plastic wrap, place a plate on top, and invert it gently to release the cake.
How can I get clean slices when serving?
Use a sharp knife dipped in hot water to create clean, smooth cuts.
What can I use to decorate the sides of the cheesecake?
Decorate the sides with crushed chocolate cookies or crushed gingersnaps for extra flavor.
Can this cheesecake be made in advance?
Yes, it is best prepared at least a day in advance to allow the flavors to meld.
Is vanilla extract used in both the curd and the batter?
Yes, the recipe calls for vanilla extract in both the lemon curd and the cheesecake batter.
What amount of lemon juice is needed for the batter?
The cheesecake batter requires 1.5 teaspoons of strained lemon juice.
How many eggs are used in the entire recipe?
The recipe uses a total of 4 large eggs: one for the lemon curd and three for the cheesecake batter.
Should I over-process the cheesecake batter?
No, pulse the ingredients until well combined and smooth, but be careful not to over-process.
Does this recipe include salt?
Yes, 1/4 teaspoon of salt is included in the cheesecake batter.
Is this recipe suitable for a party?
Yes, its elegant marbled look and refreshing flavor make it a perfect dessert for gatherings and parties.