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