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The Washington Post

Lemony Cheesecake

Lemony Cheesecake 8.000
Apr 19, 2006

Merlyn Ruddell, a friend of Food contributing writer David Hagedorn, had a standard sour cream topping on this cheesecake; he has replaced it with marmalade for some extra zing.

Merlyn Ruddell used only organic and natural ingredients for this meal, so all ingredients used in this recipe are organic unless otherwise specified. But you needn't be so strict. The recipe also will work if you substitute regular ingredients for some or all of the organic and natural products.

Note: Coconut oil is available at Safeway, Wegmans and Whole Foods stores and some Shoppers Food & Pharmacy stores in addition to health-food stores such as the Bethesda Co-op, My Organic Market, Natural Organic Foods, Takoma Park Silver Spring Co-op and Yes! Organic Market.


Servings: 8
Ingredients
  • 1 1/2 cups finely crushed whole-wheat honey graham crackers
  • 6 tablespoons coconut oil, melted
  • 2 packages (16 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 2 large eggs
  • 1 lemon (zest only)
  • 2 tablespoons lemon juice
  • 1 tablespoon vanilla extract
  • 3/4 to 1 cup orange marmalade or lemon curd

Directions

Preheat the oven to 350 degrees.

In a small bowl, combine the graham cracker crumbs and coconut oil. Press the mixture into a 9-inch pie pan to form a crust. Bake for 8 minutes and transfer to a wire rack to cool.

Meanwhile, using a hand-held or stand mixer on high speed, beat the cream cheese and sugar until light and fluffy. Add 1 egg and incorporate it fully before adding the remaining egg. Add the lemon zest and juice and the vanilla extract and mix until combined. Pour the batter over the prepared pie crust and bake for 20 minutes. Transfer to a wire rack to cool for 5 minutes.

Spread marmalade on the warm cheesecake. (If using lemon curd, do not spread it until you're ready to serve.) Let cool completely, then cover and refrigerate for several hours (preferably overnight) to set.

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Recipe Source

Adapted by David Hagedorn with guidance from Merlyn Ruddell of Kauai, Hawaii, who formerly owned a natural foods restaurant.

Tested by Leigh Lambert.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 487


% Daily Values*

Total Fat: 33g 51%

Saturated Fat: 22g 110%

Cholesterol: 115mg 38%

Sodium: 352mg 15%

Total Carbohydrates: 41g 14%

Dietary Fiber: 1g 4%

Sugar: n/a

Protein: 8g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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