L is for Lemon Love!

With it being peak cold and flu season, citrus fruits seem to be an all too common topic – and for good reason! Citrus fruits help boost your immune system, lower the risk of some cancers and heart disease, and are high in antioxidants, so what’s not to love?! 

Since all the hype tends to be around oranges and grapefruit, we’re going to focus on the underrated and very versatile lemon. It can be used to flavor meat or fish, spruce up a side dish, or create a bright topping to a dessert. Amazing, right?

The JLO Cookbook has recipes to cover anything you’re in the mood for. Looking for a healthy recipe after all of that holiday food? Try the recipe for Baked Lemon Salmon. Looking for a unique side dish? We’ve got you covered with the Sweet Lemon Glazed Carrots! But if you’re feeling like us and it’s just been a long winter, relax with a little comfort food and try the recipe for Lemon Cheesecake. This recipe is so simple to make and could be the bright spot this endless winter needs.

Lemon Cheesecake

# Servings: 10 – 12 Category: Desserts

Ingredients:

  • 25 golden sandwich cookies
  • 4 tablespoons butter
  • 1/16 teaspoon salt
  • 32 ounces cream cheese
  • 1 cup plus 2 tablespoons sugar
  • 4 eggs
  • 2 ¼ teaspoons vanilla extract
  • 2 cups lemon curd

Directions

Preheat the oven to 350 degrees. Spray a springform pan with nonstick cooking spray. Proces the cookies in a food processor until fine crumbs form. Combine the crumbs, butter, and salt in a bowl and mix well.  Press over the bottom of the prepared pan. Bake for 8 minutes. Let stand to cool. Beat the cream cheese in a mixing bowl until smooth. Add the sugar gradually, beating constantly. Add the eggs 1 at a time, beating until blended after each addition. Beat in the vanilla extract. Pour two-thirds of the batter over the crust. Dollop with 1  cup of the lemon curd and swirl gently with a knife. Spread with the remaining batter. Bake the cheesecake at 325 degrees for 1 hour or until set. Turn off the oven. Let the cheesecake stand in the oven for 15 minutes. Run a sharp knife around the edge of the cheesecake to loosen. Let stand on a wire rack for 1 hour or until cooled completely. Chill, covered, for 10 to 24 hours. Remove the side of the pan. Place the cheesecake on a plate. Top with the remaining lemon curd. Garnish with candied lemon slices. 

To learn more or purchase your own copy of the A Century of Serving cookbook click here.

Images by Joshua Foo 

Once you’ve made it, break out portrait mode and show us your creation! Don’t forget to tag us @JLOmaha!

You can find this recipe and more in the Junior League of Omaha’s A Century of Serving cookbook, available online at the link below or one of our many local retailers: https://www.jlomaha.org/cookbook/

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