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Preserved Lemon Cheesecake: A Slice of Sunshine

My grandmother, bless her heart, was a firm believer that every day deserved a little something special. It wasn’t always grand gestures or expensive treats, but often something small and bright that could lift the spirits. This Preserved Lemon Cheesecake reminds me of her because she would always be looking for a way to infuse lemon to almost anything, from savory to sweet. The bright, tangy, and ever-so-slightly salty notes of the preserved lemon cut through the rich cheesecake in a way that’s both unexpected and utterly delightful.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 13 hours 45 minutes (includes chilling)
Servings: 16
Yield: 1 cheesecake
Dietary Type: Not specified

Ingredients

For the Crust:

1 ½ cups rolled oats
¼ cup sweetened flaked coconut
1 egg white
1 tablespoon water

For the Filling:

1 preserved lemon
⅓ cup lemon juice
2 (8 ounce) packages neufchatel cheese, room temperature
½ cup light sour cream
1 ½ cups sugar
¼ cup all-purpose flour
3 eggs
1 egg yolk

Equipment Needed

Food processor
10-inch springform pan
Cooking spray
Heavy-duty foil
Large roasting pan
Wire rack

Instructions

Preheat the oven to 350°F (175°C).
Prepare the crust: Place the rolled oats, sweetened flaked coconut, and sugar in a food processor bowl and grind to a fine consistency. It should resemble coarse sand.
Add the egg white and water to the food processor; pulse 3 or 4 times until just combined and moist. Be careful not to over-process, or the crust will become too dense.
Press the oat mixture lightly into a 10-inch springform pan that has been coated with cooking spray. Ensure that the mixture is distributed evenly across the bottom of the pan.
Bake the crust for 15 minutes.
Remove the crust from the oven and allow it to cool completely.
Wrap the outside of the springform pan with heavy-duty foil to prevent leaking during the water bath. Set aside.
Reduce the oven temperature to 325°F (160°C).
Prepare the cheesecake filling: Discard the flesh from the preserved lemon and rinse the peel thoroughly. The peel is what you want to use for its concentrated flavor.
Chop the preserved lemon peel coarsely and add it to the food processor with the lemon juice. Process for about one minute until the lemon peel is finely minced.
Add the neufchatel cheese, sour cream, sugar, and flour to the food processor. Process until well blended, approximately 1 to 2 minutes, scraping down the sides as needed to ensure even mixing.
With the motor running, add the eggs and egg yolk, one at a time, and process until just blended. Avoid overmixing at this stage, as it can incorporate too much air into the batter, leading to cracks during baking.
Pour the cheesecake filling into the prepared crust.
Place the springform pan in a large roasting pan.
Add enough boiling water to the larger roasting pan so that it comes about halfway up the sides of the foil-covered springform pan. This water bath helps the cheesecake bake evenly and prevents it from cracking.
Bake for 1 hour at 325°F (160°C) until the center is just set on top. The center should barely move when touched lightly.
Remove the roasting pan from the oven and allow the cheesecake to cool in the water bath for about 15 minutes. This gradual cooling helps prevent cracking.
Remove the springform pan from the water bath and let it cool completely on a wire rack.
Cover the cheesecake and refrigerate for at least 12 hours, or preferably overnight, before serving. This allows the flavors to meld and the cheesecake to fully set.
Before serving, run a knife around the edge of the pan to loosen the cheesecake. Gently release the sides of the springform pan and carefully transfer the cheesecake to a serving platter.

Expert Tips & Tricks

Room Temperature Ingredients: Ensuring that your neufchatel cheese is at room temperature is crucial for a smooth and lump-free cheesecake. If you forget to take it out in advance, you can microwave it in 15-second intervals, being careful not to melt it.
Water Bath: Don’t skip the water bath! It provides a humid environment that helps the cheesecake bake evenly and prevents cracking. Make sure your foil is tightly sealed around the springform pan to prevent any water from seeping in.
Check for Doneness: The cheesecake is done when the edges are set, but the center still has a slight jiggle. It will continue to set as it cools.
Cooling Time: Resist the urge to slice into the cheesecake before it’s fully chilled. The refrigeration time is essential for the texture and flavor to develop.

Serving & Storage Suggestions

Serve the Preserved Lemon Cheesecake chilled. A dollop of whipped cream or a sprinkle of fresh berries can add a lovely touch. The cheesecake can be stored in the refrigerator for up to 5 days. For longer storage, you can freeze the cheesecake. Wrap it tightly in plastic wrap and then in foil. Thaw it in the refrigerator overnight before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	218.8 kcal	N/A
Calories from Fat	86 g	40%
Total Fat	9.6 g	14%
Saturated Fat	5.6 g	27%
Cholesterol	75.5 mg	25%
Sodium	139.4 mg	5%
Total Carbohydrate	27.9 g	9%
Dietary Fiber	0.9 g	3%
Sugars	19.7 g	78%
Protein	6.1 g	12%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free Crust: Substitute the rolled oats with gluten-free rolled oats or almond flour for a gluten-free crust option.
Cream Cheese Alternatives: While neufchatel cheese provides a lighter texture, you can use full-fat cream cheese for a richer flavor.
Lemon Zest Boost: For an extra burst of lemon flavor, add 1-2 teaspoons of grated lemon zest to the cheesecake filling.
Different Citrus: While preserved lemon is the star, experiment with preserved lime or orange for a unique twist.

FAQs (Frequently Asked Questions)

Q: Why is a water bath used for cheesecake?
A: The water bath provides gentle, even heat, preventing the cheesecake from cracking and ensuring a creamy texture.

Q: Can I use a regular pie pan instead of a springform pan?
A: While you can, it’s not recommended. A springform pan allows you to easily remove the cheesecake without damaging it. If you use a pie pan, you’ll need to be very careful when cutting and serving.

Q: Can I make this cheesecake ahead of time?
A: Absolutely! In fact, it’s best to make it a day in advance to allow the flavors to meld and the cheesecake to fully set.

Q: What if my cheesecake cracks?
A: Cracking can be caused by baking at too high a temperature or overbaking. Even with a water bath, cracks can sometimes occur. Don’t worry; it won’t affect the taste. You can cover the cracks with whipped cream or a fruit topping.

Q: Where can I find preserved lemons?
A: Preserved lemons are available at specialty food stores, Middle Eastern markets, and some well-stocked grocery stores. You can also make them at home if you have the time and patience!

Final Thoughts

This Preserved Lemon Cheesecake is more than just a dessert; it’s an experience. The vibrant tang of preserved lemon elevates the creamy cheesecake to something truly special. Don’t be intimidated by the slightly longer preparation time – the results are well worth the effort. Gather your ingredients, preheat your oven, and prepare to be transported to a sunny lemon grove with every delicious bite! I’d love to hear about your experience making this recipe and any creative twists you add. Share your photos and feedback, and perhaps pair this bright cheesecake with a crisp glass of white wine for the ultimate indulgence.

Preserved Lemon Cheesecake Recipe