Author: EatFoodlicious

Life is too short not to eat delicious food at every available opportunity. EatFoodlicious is dedicated to providing the types of meals that will delight your senses, feed your family and not break the bank.

Pandan Coconut Milk Rolls

This fresh and delicious Pandan Coconut Milk Rolls recipe is perfect when baked from the comfort of your home. They are best served warm and are better than anything you will find at the local asian bakery store. Moist aromas will gently permeate the air right the oven and invite everyone to take a bite as they cool to room temp. Fresh from the oven is the best time to eat them because the rolls are warm, soft, moist, with a delicious hint of pandan fragrance. The best part of this recipe is that they are NOT TO SWEET and are just right for enjoying anytime of the day. Pandan leaves have a beautiful organic green aroma that will make your house feel like a home. If you live far away from the asian bakery store like we do (~3 hours away), it’s difficult to find fresh and delicious asian pastries or rolls. With this easy to follow recipe you will now be able to conjure up mouthwatering satisfaction anytime.

My family loves it when I bake this kind of, not too sweet, pastry at home. They think it is made to order and call for these all the time. We usually don’t have any leftovers but if we do, they disappear with morning coffee or as a grab breakfast treat. Since then this has grown into a family favorite. Watch the video and follow the instructions below to have this dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

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Tangzhong– in a saucepan: add flour, water, milk and mix everything together. Turn the heat to low-medium. Use a spatula or whisk and stir frequently to prevent burning. Cook for 3-5 minutes or until the mixture thickens (reaches to 150°F). Set aside until ready to use.

In a bowl: mix the yeast and coconut cream (warm 110°) Let sit for 10 minutes. Stand Mixer: add the rest of the ingredients.

Knead on low (speed 1) for 1-2 minutes, then gradually increase the speed 2 for 8 minutes. Shape the dough into a ball. Grease your hands with oil because the dough is going to be a little sticky.Knead by hand for 10-14 minutes until smooth. Shape the dough into a ball. 

Transfer the dough to a lightly grease bowl. 

First Dough Rise: Cover with a clean towel or saran wrap for the first 1 hour or until it doubles in size. Optional: place in the cold oven with the light on.

Coat the 9″x13″ pan with coconut oil or cooking spray. Make sure to grease your hands before touching the dough. Gently punching down the dough. Fold the edges towards the center. Transfer the dough to a working surface. Then, divide the dough into 12 pieces (70g-73g each). Highly recommend using a food scale for your dough. 

Flatten and fold the edges together then seal them to form the roll. Gently shape each piece into a smooth ball (Watch the video for reference). Transfer the rolls to the greased pan. 

Second Dough Rise: cover and let rise for 2 hour or until it doubles in size. Optional: place in cold oven with the light on. Remove pan when ready o bake.

Preheat the oven to 320°. Sprinkle or sift cornstarch on top of the rolls (this will prevent it turning too brown). 

Bake for 20-22 minutes or until lightly golden on top. It took me 22 minutes.

Serve

Enjoy!

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Pandan Coconut Milk Rolls

Pandan Coconut Milk Rolls feature a beautiful green breading that harmonizes to form a soft, moist and exquisitely smooth memorable treat.
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Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
Course Baked Goods, Breakfast
Cuisine Asian
Servings 12
Calories

Equipment

Ingredients
  

Tangzhong

  • 2 tbsp (18g) flour
  • 3 tbsp (44mL) whole milk
  • 3 tbsp (44mL) water

Rolls

  • ¾ cup coconut cream (warm ~ 110°F) not coconut milk
  • 2 tsp instant yeast
  • 3 cups (440g) bread flour weigh the flour
  • ½ cup (116g) superfine sugar
  • 2 tbsp unsalted butter melted
  • 1 tbsp homemade pandan extract
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 large egg room temperature
  • 4-7 drops green food color

Other

  • 1-2 tbsp cornstarch

Instructions
 

  • Tangzhong– in a saucepan: add flour, water, milk and mix everything together. Turn the heat to low-medium. Use a spatula or whisk and stir frequently to prevent burning. Cook for 3-5 minutes or until the mixture thickens (reaches to 150°F). Set aside until ready to use.
  • In a bowl: mix the yeast and coconut cream (warm 110°) Let sit for 10 minutes.
  • Stand Mixer: add the rest of the ingredients. Knead on low (speed 1) for 1-2 minutes, then gradually increase the speed 2 for 8 minutes. Shape the dough into a ball. Grease your hands with oil because the dough is going to be a little sticky.
    Knead by hand for 10-14 minutes until smooth. Shape the dough into a ball. 
  • Transfer the dough to a lightly grease bowl. First Dough Rise: Cover with a clean towel or saran wrap for the first 1 hour or until it doubles in size. Optional: place in the cold oven with the light on.
  • Coat the 9"x13" pan with coconut oil or cooking spray. Make sure to grease your hands before touching the dough. Gently punching down the dough. Fold the edges towards the center. Transfer the dough to a working surface. Then, divide the dough into 12 pieces (70g-73g each). Highly recommend using a food scale for your dough. 
  • Flatten and fold the edges together then seal them to form the roll. Gently shape each piece into a smooth ball (Watch the video for reference). Transfer the rolls to the greased pan. 
  • Second Dough Rise: cover and let rise for 2 hour or until it doubles in size. Optional: place in cold oven with the light on. Remove pan when ready to bake.
  • Preheat the oven to 320°. Sprinkle or sift cornstarch on top of the rolls (this will prevent it turning too brown). Bake for 20-22 minutes or until lightly golden on top. It took me 22 minutes.

Serve & enjoy!

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    Raspberries Dark Chocolate Chips Crumb Cake

    Raspberry Dark Chocolate Chips and Crumb Cake combine for a perfectly tasty combination. This treat is tart at first taste from the raspberries and the dark chocolate finishes with a bitter sweet satisfaction that embedded in a comforting crumbling sweet bread that is worth every single bite.

    Crumbling buttery sweetness, this Coffee Cake recipe is cheaper and better than any you may stumble across. Thick slices covered in accents and invitations this cake is a must try. My middle son requested this cake with his morning tea the day of his birthday in a couple of weeks (getting dignified I guess). When this came out of the oven it was met by my waiting family. We all gathered in the kitchen area and enjoyed a slice together. Absolutely recommend this with a cup of coffee for us grown ups. But kids may also enjoy with a mild tea, milk or favorite beverage.

    Every time I start a long road trip, my husband will grab a cup of coffee and a cinnamon coffee cake from one of the shops near the interstate. He was so excited when he saw this come out of the oven. Since then this has grown into a family favorite. Watch the video and follow the instructions below to have this dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

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    Preheat the oven to 350°F. Grease the 8″ x 8″ pan with baking cooking spray or butter. Recommend putting some parchment paper on the bottom of the pan & sides first. Cinnamon Crumbs– In a small bowl: combine flour, brown sugar, salt and mix. Add melted butter & mix until it begins to form coarse crumbs. 

    In a large bowl: combine the eggs and sugar then beat. Then add oil, sour cream, vanilla extract and mix everything together until smooth.

    Add the flour, baking powder, cornstarch and salt then mix until smooth. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). 

    Add raspberries and dark chocolate chips. Use a spatula and fold everything together. 

    Add the batter to the pan.

    Add crumb mixture on top (use a spoon to spread/level). Then add the rest of the raspberries and dark chocolate chips on top.

    Bake for 45-55 minutes (it took me 50 min) or until a toothpick placed in the center comes out clean. Remove from the oven and rest the cake in the pan for 15 minutes. Then transfer the cake to a baking rack. Cool for 15 minutes or to room temperature prior to serving.

    Serve & enjoy!

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    Raspberry Dark Chocolate Chip Crumb Cake

    Raspberry Dark Chocolate Chip Crumble Cake will melt in your mouth with each moist rich and delicious buttery bite.
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    Prep Time 15 minutes
    Cook Time 50 minutes
    Total Time 1 hour 5 minutes
    Course Baked Goods, Breakfast
    Cuisine American
    Servings 9
    Calories

    Equipment

    Ingredients
      

    Crumbs

    • 100 g (¾ cup) all-purpose flour
    • ¾ cup brown sugar
    • 4 tbsp melted unsalted butter
    • ¼ tsp salt

    Cake

    • 254 g (1 ¾ cup) all-purpose flour
    • 1 cup granulated sugar
    • 1 cup sour cream (full fat) room temperature
    • ½ cup vegetable or canola oil  or unsalted butter
    • 16 g (2 tbsp) cornstarch
    • 2 tsp baking powder
    • 1 tsp vanilla extract
    • ½ tsp salt
    • 2 large eggs rom temperature
    • 8 oz fresh raspberries
    • 1 cup dark chocolate chips

    Topping

    • 4 oz fresh raspberries
    • ¼ cup dark chocolate chips

    Instructions
     

    • Preheat the oven to 350°F. Grease the 8" x 8" pan with baking cooking spray or butter. Recommend putting some parchment paper on the bottom of the pan & sides first.
    • Cinnamon Crumbs– In a small bowl: combine flour, brown sugar, salt and mix. Add melted butter & mix until it begins to form coarse crumbs. 
      100 g (¾ cup) all-purpose flour, ¾ cup brown sugar, 4 tbsp melted unsalted butter, ¼ tsp salt
    • In a large bowl: combine the eggs and sugar then beat. Then add oil, sour cream, vanilla extract and mix everything together until smooth.
      1 cup granulated sugar, 1 cup sour cream (full fat), ½ cup vegetable or canola oil , 2 large eggs, 1 tsp vanilla extract
    • Add the flour, baking powder, cornstarch and salt then mix until smooth. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
      254 g (1 ¾ cup) all-purpose flour, 16 g (2 tbsp) cornstarch, 2 tsp baking powder, ½ tsp salt
    • Add raspberries and dark chocolate chips. Use a spatula and fold everything together.
      8 oz fresh raspberries , 1 cup dark chocolate chips
    • Add the batter to the pan. Add crumb mixture on top (use a spoon to spread/level). Then add the rest of the raspberries and dark chocolate chips on top.
      4 oz fresh raspberries , ¼ cup dark chocolate chips
    • Bake for 45-55 minutes (it took me 50 min) or until a toothpick placed in the center comes out clean. Remove from the oven and rest the cake in the pan for 15 minutes. Then transfer the cake to a baking rack. Cool for 15 minutes or to room temperature prior to serving.

    Serve & enjoy!

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      Homemade Raspberry Preserve

      Sweet, rich and naturally flavorful Homemade Raspberry Preserve is so good that you will need to stock up on bread so you can make toast for breakfast as an excuse to spread this wonderful natural reward. When cooking this preserve you will notice a fragrance permeating throughout that is full of sweet notes of tart berry mixed with inviting tones of lemon melted sugar. Aromas like this are what makes a house into a home. A generation or two ago ladies would measure their reputation as a cook by being master prepares of the best preserve in town. That sentiment is still ever present and remains part of our culture. My goal is to develop those kinds of memories for my children by setting the bar for how to spend time together.  With absolutely zero preservatives and a lot less sugar compared to store bought, this is a guilt free treat for the kids. My kids will get up early to toast an English muffin or a slice of bread for breakfast when this fresh made preserve is one of the choices. This can also be added to oatmeal or used to smother a scone to add a bit of seasonal delight to the midsummer breakfast experience.  Check out my video to see just how easy this preserve is to make and let me know what you think of the recipe.

      As with most preserves; you can substitute any type of fresh seasonal fruit local to your area and likely accomplish the same goal of deliciousness.

      This preserve can be kept in the refrigerator for 4-6 weeks. But good luck with that once your kids find out just how good it tastes.  This never lasts very long in my house. My children eat the preserves with almost everything they can think of. It’s so good, if I let them, they would eat straight out of the jar.  Of course, I don’t let them do that… but they haven’t caught me doing it yet 😉

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      Place the raspberries

      Add sugar and lemon juice in a medium sized pot/sauce pan. Mix everything together.

      Turn the stove top heat high and cook for 10 minutes. Stir frequently to prevent burning or sticking to the pan. Then, turn down the heat to medium-low and let simmer for an additional 8-10 minutes. Continue to stir frequently. Let the raspberries simmer until the juice evaporates. Turn off the heat & remove the pan from heat source.. The mixture will thicken after as the preserve reaches room temperature. 

      Once cool enough to touch; Transfer the contents to a jar or container and place in the refrigerator. It’s good for up to 4-6 weeks.

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      Homemade Raspberry Preserves

      Only 3 ingredients with a few simple steps to prepare sweet and delicious good old-fashioned homemade raspberry preserves.
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      Prep Time 18 minutes
      Total Time 18 minutes
      Course Breakfast, Condiment
      Cuisine American
      Servings 1 c
      Calories

      Ingredients
        

      • 18 oz Raspberries fresh or frozen
      • 1 cup granulated sugar
      • 2 tbsp lemon juice

      Instructions
       

      • Place the raspberries, sugar and lemon juice in a medium sized pot/sauce pan. Mix everything together.
      • Turn the stove top heat high and cook for 10 minutes. Stir frequently to prevent burning or sticking to the pan. Then, turn down the heat to medium-low and let simmer for an additional 8-10 minutes. Continue to stir frequently. Let the raspberries simmer until the juice evaporates.
      • Turn off the heat & remove the pan from heat source.. The mixture will thicken after as the preserve reaches room temperature.
      • Once cool enough to touch; Transfer the contents to a jar or container and place in the refrigerator.

      It’s good for up to 4-6 weeks.

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        Homemade Fluffy Biscuits

        Homemade Fluffy Biscuits are the best when enjoyed fresh from the oven. This recipe is simple and easy to make with ingredients you likely already have in your kitchen. The best part is they only take less than 30 minutes to prepare and cook.

        I have worked over time to make a recipe for biscuits that, my very traditional southern husband, loves to eat. In the south making a good biscuit can make you a legend in your own family. Soft filling comfort food that is great served with honey, butter or my kids favorite, with sausage gravy. If you have never had a good homemade biscuit, you should watch the video and follow the detailed instructions below to find out for your self what all the fuss is about.

        Traditional food from the different regions of the world are largely based on what type of ingredients are available there and what the culture is like. Soft fluffy southern style biscuits are no exception; as flour is used heavily in southern style foods from fried food to gravy, you will likely find flour somewhere near the cooking area as an enhancement to the food experience. No better way to experience what flour can do than having a delicious warm biscuit with some eggs and bacon to fill the eat. My favorite way to enjoy a fresh made biscuit is to cover it with some local honey and butter, it goes great with morning coffee or as a standalone snack. Like and share this or any of my recipes you find interesting from my daily growing catalogue of meal ideas and presentation suggestions.

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        Preheat the oven to 425°F. Place parchment paper on a baking sheet. In a large bowl: combine flour, salt, sugar, baking powder and cold butter. Use a pastry cutter or your hand to mix until it begins to form coarse crumbs. Add milk and knead the dough in the bowl for a few minutes. The dough will be sticky at first but once you knead everything it will be fine. If the dough is still sticky add 1 tbsp of flour and knead until it is no longer sticky. Food Processor: add flour, salt, sugar and mix everything together. Add cold butter and mix until it forms into crumbs. Add cold milk and mix. It’s going to be a little sticky.

        Transfer the dough to a floured surface. Pat the dough out to ¾” to 1″ thick. Use a biscuit cutter or glass to shape 6 biscuits.

        Then transfer to the baking sheet.

        Bake for 12-14 minutes or until golden brown on top. Remove biscuits from the oven. Brush melted butter over the top of the biscuits immediately. 2-3 tbsp melted butter

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        Homemade Fluffy Biscuits

        Delicious homemade Fluffy Biscuits will melt in your mouth and satisfy your hunger in a hearty yet comforting soulful way.
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        Prep Time 15 minutes
        Cook Time 12 minutes
        Total Time 27 minutes
        Course Baked Goods, Breakfast
        Cuisine American
        Servings 6
        Calories

        Equipment

        Ingredients
          

        • 255g (2 cups) all-purpose flour recommend weighing your flour
        • 8 tbsp unsalted butter place in the freezer for 15 minutes
        • 1 tbsp baking powder
        • 1 tbsp sugar
        • ¾ cup cold whole milk
        • 2-3 tbsp melted butter for brushing

        Instructions
         

        • Preheat the oven to 425°F. Place parchment paper on a baking sheet.
        • In a large bowl: combine flour, salt, sugar, baking powder and cold butter. Use a pastry cutter or your hand to mix until it begins to form coarse crumbs. Add milk and knead the dough in the bowl for a few minutes. The dough will be sticky at first but once you knead everything it will be fine. If the dough is still sticky add 1 tbsp of flour and knead until it is no longer sticky.
        • Food Processor: add flour, salt, sugar and mix everything together. Add cold butter and mix until it forms into crumbs. Add cold milk and mix. It's going to be a little sticky.
        • Transfer the dough to a floured surface. Pat the dough out to ¾" to 1" thick. Use a biscuit cutter or glass to shape 6 biscuits. Then transfer to the baking sheet.
        • Bake for 12-14 minutes or until golden brown on top. Remove biscuits from the oven. Brush melted butter over the top of the biscuits immediately.
          2-3 tbsp melted butter

        Serve immediately and enjoy!

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          Iced Lemon Loaf

          Lemon Loaf is a moist and delicious treat that is sure to put a smile on anyone’s face. With the perfect balance of sweet lemon zest and a smooth, sweet bread, this homemade Iced Lemon Loaf is even better than those from popular coffee shops. It’s not only a delightful snack on the go or an anytime treat, but it also pairs wonderfully with a cup of coffee.

          To enjoy these rich and delicious rewards, watch the instructional video and follow the detailed steps provided. Don’t forget to show your support by liking and sharing this recipe or any others that catch your interest from the growing menu selection. Stay updated on all the latest publications by hitting the subscribe button on the EatFoodlicious YouTube channel.

          For more mouth-watering recipes and to receive daily updates, make sure to follow EatFoodlicious on Facebook, Instagram, Twitter, and Pinterest, or subscribe to the blog for free recipe emails.

          Enjoy this delightful Iced Lemon Loaf and share the joy on social media!

          Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (9″x 5″) with softened butter & flour or line the inside of the pan with parchment paper. In a bowl: combine all the sugar, eggs and beat until pale yellow.

          Then add lemon extract, oil, lemon zest, lemon juice, sour cream and continue to mix. 

          Mix the flour, salt & baking powder together. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).

          Transfer the batter to the pan.

          Bake for 50-55 minutes or until a toothpick placed in the center of the bread comes out clean (tent with aluminum foil after 35 minutes, if it’s getting too brown on top). Remove from the oven and rest the bread in the pan for 15 minutes before transferring the loaf to a cake rack to finish cooling. 

          Icing

          • In a small bowl: combine powdered sugar and lemon juice. Mix well until nice and smooth. It’s going to be thick. If you prefer thinner icing, add more lemon juice. Spread icing over cool loaf.

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          Iced Lemon Loaf

          Iced Lemon Loaf is zesty with a smooth sweetness making this a very moist rich and delicious treat.
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          Prep Time 15 minutes
          Cook Time 55 minutes
          Total Time 1 hour 10 minutes
          Course Baked Goods, Breakfast, Dessert
          Cuisine American
          Servings 8
          Calories

          Equipment

          • 9" x 5" Loaf Pan

          Ingredients
            

          Dry

          • 218g 1 ½ cups all-purpose flour
          • 2 ½ tsp baking powder aluminum free
          • ½ tsp salt

          Wet

          • 1 cup sour cream or greek yogurt (full fat) room temperature
          • 1 cup superfine sugar
          • ½ cup vegetable or canola oil 
          • ¼ cup lemon juice
          • 2 tbsp lemon zest packed
          • 1 ½ tsp lemon extract
          • 3 large eggs room temperature

          Icing

          • 1 cup powdered sugar sifted
          • 1 ½ tbsp lemon juice

          Instructions
           

          • Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (9"x 5") with softened butter & flour or line the inside of the pan with parchment paper.
          • In a bowl: combine all the sugar, eggs and beat until pale yellow. Then add lemon extract, oil, lemon zest, lemon juice, sour cream and continue to mix.
          • Mix the flour, salt & baking powder together. Add dry and wet ingredients together. Transfer the batter to the pan. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
          • Bake for 50-55 minutes or until a toothpick placed in the center of the bread comes out clean (tent with aluminum foil after 35 minutes, if it's getting too brown on top). Remove from the oven and rest the bread in the pan for 15 minutes before transferring the loaf to a cake rack to finish cooling.

          Icing

          • In a small bowl: combine powdered sugar and lemon juice. Mix well until nice and smooth. It's going to be thick. If you prefer thinner icing, add more lemon juice. Spread icing over cool loaf.

          Serve & enjoy!

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            Baked Goods

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            Lemon Cheesecake with Lemon Curd

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            Crust

            Preheat the oven to 325°F. Wrap the pan with foil- tear a very large piece of heavy duty aluminum foil. Tightly wrap the foil around the outside of the pan. Make sure that there is no holes or tears in the foil. This will prevent water leaking into the springform. Place the graham crackers in a food processor/blender and pulse until becomes fine crumbs. Add the melted butter & sugar to the food processor and pulse until the crumbs are moist. Place the crumb mixture in the springform pan, firmly press until in the shape of the pan bottom & sides (a measuring cup works well to help create and form a nice level layer). Bake for 10 minutes. Let cool for 15- 20 minutes.

            Lemon Curd

            In a sauce pan: add egg yolks, sugar, lemon juice, lemon zest, salt. Then stir until well mixed. Next, turn up the heat to low and cook for 10-15 minutes or until it thickens (make sure to stir frequently). 

            Remove the pan from heat source. Add 4 tbsp of cold butter cubes to the pan and whisk everything together until the butter has fully melted. Stir continuously until the curd becomes uniform and smooth. You should have about 1 cup of curd.

            For smooth lemon curd – do not skip this step. Place a mesh/strainer over a ‘right sized’ bowl. Then pour the custard through the strainer. Let cool and refrigerate until ready to use.

            Cheesecake

            Turn down the heat to 275°F. In bowl: beat/mix cream cheese until smooth. Use a spatula to scrap the sides of the cheesecake batter towards the center of the bowl. Add sugar and beat until smooth. Add sour cream, vanilla extract, lemon juice, lemon zest, salt and beat until smooth. Continue to use a spatula to scrap the sides of the cheesecake batter towards the center of the bowl. Add cornstarch (make sure to sift it) and mix everything together until smooth. 

            Beat on low speed (to avoid air bubbles). In increments- add 1 egg at a time and whip until smooth. DO NOT SKIP THIS PART. Tip: have 4 separate bowls with each egg ready to use. Use a spatula to transfer the batter to the springform. 

            Water Bath- Place the cheesecake in the center of the roasting pan. Carefully add boiling hot water into the bottom of the pan ~ up to half full. Careful to not get any water in the cheesecake. Carefully place the pan in the center of the preheated oven. Cook for 2 hours at 275°F. Turn off the oven. Then open the oven door approx. 1″ (place a wooden spoon or oven mitten on the door) leaving the cheesecake undisturbed for 1 more hour. Lastly, remove cheesecake from the oven. 

            Slowly and carefully remove the aluminum foil from the pan. Place the cheesecake on the counter and let set at room temperature for 2-3 hours. Spread lemon curd on top of the cheesecake. Refrigerate for 8 hours or overnight (recommend: tent with foil while in the refrigerator). 

            Garnish with cream & lemon slices.

            Enjoy!

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            Lemon Cheesecake with Lemon Curd

            Lemon Cheesecake is a zesty and creamy artful delight that is very smooth, rich and delicious.
            No ratings yet
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            Prep Time 30 minutes
            Cook Time 2 hours
            Total Time 2 hours 30 minutes
            Course Dessert
            Cuisine American
            Servings 10
            Calories

            Equipment

            • 9" springform pan

            Ingredients
              

            Crust

            • 2 cups (265g) crushed graham crackers about 17 sheets
            • ¼ cup superfine sugar
            • 6 tbsp melted unsalted butter

            Cheesecake

            • 32 oz cream cheese softened / room temperature
            • 1 ¼ cups superfine sugar
            • ½ cup lemon juice
            • ½ cup sour cream (full fat) room temperature
            • 1 tbsp lemon zest packed
            • 1 tbsp cornstarch
            • 1 tsp vanilla extract
            • ¼ tsp salt
            • 4 large eggs room temperature

            Lemon Curd

            • 3 large egg yolks
            • ½ cup superfine sugar
            • ¼ cup lemon juice
            • 4 tbsp unsalted butter
            • 1 tbsp lemon zest packed
            • ⅛ tsp salt

            Instructions
             

            Crust

            • Preheat the oven to 325°F. Wrap the pan with foil- tear a very large piece of heavy duty aluminum foil. Tightly wrap the foil around the outside of the 9" pan. Make sure that there is no holes or tears in the foil. This will prevent water leaking into the springform.
            • Place the graham crackers in a food processor/blender and pulse until becomes fine crumbs. Add the melted butter & sugar to the food processor and pulse until the crumbs are moist.
            • Place the crumb mixture in the springform pan, firmly press until in the shape of the pan bottom & sides (a measuring cup works well to help create and form a nice level layer). Bake for 10 minutes. Let cool for 15- 20 minutes.

            Lemon Curd

            • In a sauce pan: add egg yolks, sugar, lemon juice, lemon zest, salt. Then stir until well mixed. Next, turn up the heat to low and cook for 10-15 minutes or until it thickens (make sure to stir frequently). Remove the pan from heat source. Add 4 tbsp of cold butter cubes to the pan and whisk everything together until the butter has fully melted. Stir continuously until the curd becomes uniform and smooth. You should have about 1 cup of curd.
            • For smooth lemon curd – do not skip this step. Place a mesh/strainer over a 'right sized' bowl. Then pour the custard through the strainer. Let cool and refrigerate until ready to use.

            Cheesecake

            • Turn down the heat to 275°F.
            • In bowl: beat/mix cream cheese until smooth. Use a spatula to scrap the sides of the cheesecake batter towards the center of the bowl. Add sugar and beat until smooth. Add sour cream, vanilla extract, lemon juice, lemon zest, salt and beat until smooth. Continue to use a spatula to scrap the sides of the cheesecake batter towards the center of the bowl.
            • Add cornstarch (make sure to sift it) and mix everything together until smooth. 
            • Beat on low speed (to avoid air bubbles). In increments- add 1 egg at a time and whip until smooth. DO NOT SKIP THIS PART. Tip: have 4 separate bowls with each egg ready to use. Use a spatula to transfer the batter to the springform. 
            • Water Bath- Place the cheesecake in the center of the roasting pan. Carefully add boiling hot water into the bottom of the pan ~ up to half full. Careful to not get any water in the cheesecake. 
            • Carefully place the pan in the center of the preheated oven. Cook for 2 hours at 275°F. Turn off the oven. Then open the oven door approx. 1" (place a wooden spoon or oven mitten on the door) leaving the cheesecake undisturbed for 1 more hour. Lastly, remove cheesecake from the oven. 
            • Slowly and carefully remove the aluminum foil from the pan. Place the cheesecake on the counter and let set at room temperature for 2-3 hours.
            • Spread lemon curd on top of the cheesecake. Refrigerate uncovered for 8 hours or overnight.

            Garnish with cream & lemon slices. Enjoy!

              Video

              Keyword best lemon cheesecake, easy homamade lemon cheesecake, homemade lemon cheesecake, lemon cheesecake, lemon cheesecake with lemon curd, lemon curd lemon cheesecake, Zesty lemon cheesecake
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