Wednesday, January 27, 2016

Lemon Almond Cheesecake

Rose's Lemon Almond Cheesecake

Take a whole lot of frozen lemon shells
just waiting for a recipe like this,
a package of store bought lovely soft lady finger cookies,
loads of sour cream and cream cheese,
blanched almonds, turbinado sugar,
about a dozen egg yolks
and this is the result:
an absolutely scrumptious lemon cheesecake
with extra flavor from lemon juice, lemon oil, lemon zest,
vanilla and almond extract (which I doubled).

Zesting frozen lemon rind is so much easier

It was a fairly easy recipe
just interrupted by lengthy chill times.
Oh and that whole wrapping the spring form pan
with foil and submerging in a hot water bath. 
I found the longest roll possible of extra strength foil
which encased the entire pan.

Huzzah!  No water hazard.

Another thing I did was blitz the extra
lady fingers in the mini Cuisinart
and sprinkle over the base of whole ones.

Stirring up a small dose of lemon curd for a
shallow topping was a great touch.

With a dollop of Devonshire Cream,
even better

Forgot to heat the pan before removing the 
sides and smooth with a warm knife.
Too impatient! 

Everyone who has had a slice
loves it! 

Rose Levy Beranbaum


  1. Two great ideas Vicki - biggest foil you can find and crushed lady fingers. I'm borrowing both of those. Actually i made the cake and it was nice but i missed the usual crunchy cookie bottom.

  2. Devonshire Cream - YES!! I wish I would have thought of that! Great idea to crush up the remaining lady fingers to sprinkle over the whole ones. I'm going to have to remember that trick!

  3. Did you use Italian Saviorardi which are rather crispy or the supermarket Lady fingers which are more love sponge?

    Thank you

    1. The soft ones. Marie has a picture of them on her post and they were the same ones in my supermarket. They were in the frozen bakery section.

  4. lots of clever tweaks here! good idea to double the almond extract if you want to accentuate the almond flavor that is very subtle.