Friday, April 19, 2013

Layered Lemon Cheesecake with Brown Sugar Almond Crust

Layered Lemon Cheesecake with Brown Sugar Almond Crust recipe by Barefeet In The Kitchen
For over ten years, I have declared this Turtle Cheesecake with Chocolate, Caramel and Pecans to be the best cheesecake I have ever tasted. Well, there is a new cake in town. We had some friends over for dinner and I wanted to make something a little different. Fruit was requested over chocolate and I looked around for inspiration.

Naturally, I couldn't leave well enough alone. The brown sugar and almond crust combined with a seriously kicked up lemon flavor to create a dessert that far exceeded my expectations. The lemon changes everything, this is like no other cheesecake I've tasted before. The layers are unexpected and the sweetly tart lemon glaze balanced the barely sweetened sour cream layer and a less than traditionally sweet cheesecake. I absolutely LOVED this dessert.

The comments ranged from "ah-ma-zing" to "what are the layers? these are awesome!" to "phenomenal crust" to "the glaze on top absolutely makes this cheesecake." Hyperbole and excessive enthusiasm aside, this is a FANTASTIC dessert that jumped immediately to the top of my Favorite Sweets List.


Layered Lemon Cheesecake with Brown Sugar Almond Crust recipe by Barefeet In The Kitchen


Layered Lemon Cheesecake with Brown Sugar Almond Crust
recipe adapted from the Junior League of Denver's Cookbook and Creative-Culinary
Yield: 12-16 servings
(printable recipe)

Crust Ingredients:
1 1/2 cups almond flour
1/4 cup brown sugar
4 tablespoons melted butter

Filling Ingredients:
24 ounces cream cheese, room temperature
3 eggs
1 cup sugar
2 teaspoons vanilla extract
3 tablespoons fresh lemon juice
1 tablespoon lemon zest, finely minced, this was the zest from 1 large lemon

Sour Cream Topping Ingredients:
2 cups sour cream
1/4 cup sugar

Glaze Ingredients:
1/2 cup sugar
2 tablespoons arrowroot or cornstarch
1/2 cup water
6 tablespoons fresh lemon juice

Preheat the oven to 350 degrees. Combine the almond flour, brown sugar and butter in a small bowl and stir to combine. Press the mixture into the bottom of a 10" springform pan*. Bake for 8 minutes. Cool 30-45 minutes before adding filling.

Beat the cream cheese with an electric mixer on high speed until it is completely smooth. Add the eggs, one at a time, beating until smooth after each addition. Slowly add the sugar, beating until smooth and then adding the lemon juice and vanilla. Beat again and then stir in the lemon zest.

Pour over the cooled crust and bake for 35 minutes, until set, but not browned. Stir together the sour cream and the sugar and let rest on the counter while the cheesecake is baking. Remove the cheesecake from the oven and gently spread the sour cream mixture over the top. Return to the oven and bake 12 more minutes.

Remove from the oven and cool on a wire rack for half an hour. Then transfer to the refrigerator and cool for about an hour, until the topping is cool, but not completely chilled. While the cake is chilling, make the final glaze. Combine the sugar and arrowroot in a small saucepan. Whisk in the water and lemon juice. Bring to a boil, whisking constantly until thickened. Cook 1 minute and then let cool.

Pour the cooled glaze over the cool cheesecake and spread to cover completely. Chill overnight. Top with a mountain of berries just before serving, if desired. Enjoy!

* I've also made this into (5) 3-4" cheesecakes. The baking times are adjusted as follows, the crust baking time is 6-7 minutes. The filling baking time is approximately 25 minutes. The sour cream layer baking time is 12 minutes.

Layered Lemon Cheesecake with Brown Sugar Almond Crust recipe by Barefeet In The Kitchen




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26 comments:

  1. Hi Mary! It looks like great minds think alike! I also made a strawberry cheesecake this week. Your looks lovely, and the the thought of that brown sugar almond crust is too tempting!

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  2. Wowsa! I love how the top sags down a little from the weight of those berries, and that crust sounds really, really good.

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  3. You're killing me... this looks so good! Want. Now. Seriously!

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  4. To say this cheesecake looks absolutely amazing would be an understatement. It's hard not to drool over it.

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  5. Ummm!!! I think that I will do this cake, maybe with a strauberry coulis topping!

    Greetings from Spain!

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  6. I love adding a good lemon infusion to my sweet treats! This cheesecake looks out-of-this-world good! I can see why it was a hit with all your guests!

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  7. I wish I'd had this recipe at Easter, it would've been perfect! Pinning, in hopes I remember for next Easter...although it may have to happen sooner than that, with those rave reviews!

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  8. Your cheesecake looks so delicious and I love the sound of the almond and brown sugar crust!

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  9. Made this on the weekend for a friends birthday dinner. It was AMAZING!!!
    I added a few of my own little adjustments, a wee bit of cinnamon into the crust and for the sour cream layer I mixed it with lemon curd instead of sugar. I didn't make the glaze for the top but whipped up some sweetened cream and put a small layer of that on top with drops of lemon curd swirled and chilled it overnight.
    Your crust was so gorgeous and delicate (usually I am terrible and end up with thick crusts) and your cheesecake layer is to die for, so perfect and smooth, I will definitely be making this again, thanks!

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  10. Yum looks beautiful and I love that its gluten free!

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  11. sorry for my english, a recipe very rich and beautiful photos

    kisses

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  12. Not sure what almond flour is or where to get it. Looks delicious....can't wait to try it.

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  13. Not sure what almond flour is or where to get it. Looks delicious....can't wait to try it.

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    Replies
    1. You can buy it at most health food stores and some grocery stores. You can also make it yourself. http://barefeetinthekitchen.blogspot.com/2013/02/how-to-make-almond-milk.html

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    2. I just saw almond flour at Costco the other day; I don't need that much because I don't have to eat gluten free but it might be worth checking out.

      So glad you loved this dessert as much as I do Mary. Most recipes I see for cheesecake make my teeth hurt they are so sweet; I'm with you...I think this is the absolute best!

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  14. Made this crust with another cheese cake. This recipe is a keeper.

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  15. I made this for my mom's birthday and it was FANTASTIC everyone loved it and there was nothing left

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  16. This was a huge hit and so good!!

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  17. My daughter requested your layered lemon cheesecake for her birthday cake. I originally made it for Christmas dinner. I think we have a keeper. thank you!

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  18. ***** stars
    made this for gluten free folks at my daughters b day and a chocolate rasberry cake for her per her request guess what I have no lemon cheese cake left and half of the chocolate cake us sitting there
    you guessed it my daughter devoured this lemon cheesecake


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  19. Hello, I was wondering if you think this recipe would work okay to make two days in advance? I need to make it on a Friday to serve Sunday evening. It sounds so good!

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    Replies
    1. I think it will be just fine for a couple days. If it hasn't been sliced, it shouldn't dry out at all. I hope you love it as much as we do!

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    2. Thank you for the quick reply! I will be making it tomorrow so I really appreciate it!

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  20. This was a very easy dessert to make and sooo delicious. Everyone wants me to send them the recipe!

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  21. I've made this cheesecake a couple times now - it is amazing! It officially is what I'll be making for my mom on special occasions like her bday.

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