Lemon Cinnamon Cheesecake with Almond Turrón Crust
I have always found cheesecakes so festive! In my home we would not have anything else for dessert after big holiday meals. That’s why I always rely on my New York style cheesecake recipe for dinners and holiday menus, and get creative around it. Like with this cheesecake that has a crust made with almond turrón, a cinnamon lemon curd and topped with Italian meringue and candied lemons. It’s a complete showstopper. Because we can have cakes any time and we can buy it at any corner. Almost the same with pies. But, a truly good cheesecake? That’s something you know you need to have it homemade and means the end of a decadent delicious meal.
Besides that crispy and golden roasted turkey, the other showstopper will be this amazing cheesecake. Lemon and cinnamon is the flavor combination you didn’t know you needed so urgently in your life. I came with it because my daughter loves her fully cinnamon oatmeal with citrusy floral flavors. For me that was very odd but she would not have it any other way. And now I get why!! The lemon notes are light enough to enjoy after a big meal but then the cinnamon notes are warn enough to make it perfect for Thanksgiving.
And I hope you can find a couple of boxes of turrón. Ok, make it three so you can at least eat one in pieces just right out of the box. Turrón screams Christmas around here! Also, Coquito!
About the candied lemons
These are completely optional. If you decide to make them you can do them a few days in advance and keep them in the fridge. Now, I totally missed the fact that they would not cut easily when I decorated this cheesecake for the pictures. When I tried to cut the first slice it was a bit messy, even if I was using a sharp serrated knife. I had to pull up the lemons, cut a slice of cheesecake and then cut the lemons on top with some strong kitchen scissors. My recommendation is that you place the lemons around the border instead of below the meringue so when you are about to cut a slice you can take them out without messing with the meringue. Then place that lemon on top of your cheesecake slice for serving. It’s this or to have the sharpest knives and scissors on hand to save the day : )
This cheesecake was the perfect ending to my Thanksgiving menu this year, which includes some real simple yet flavorful recipes and my perfect whole roasted turkey with very juicy meat, super crispy skin and made in two hours.
If you follow me on Instagram, you can check my Stories highlights with some steps of all the Thanksgiving menu recipes, including the curd and candied lemons of this Lemon Cinnamon cheesecake. Happy Thanksgiving my friends!!!
Recipe notes
You can make this cheesecake a few days in advance (check my time table on how I put the whole Thanksgiving menu together). It actually tastes better after a couple of days. You can leave the candied lemons sitting in a cool dry place or even in the fridge.
The meringue though would be better if you make it the same day or make it and decorate the cheesecake with it the day before and store it in the fridge, making sure there are no objects around that can fall on it.
Lemon Cinnamon Cheesecake with Almond Turrón Crust
Ingredients
Turrón Crust
◯ Unsalted butter – 8 TBSP (1 stick)
◯ Traditional graham crackers – about 5 oz. 9 whole rectangular cookies, a full packet of a box
◯ Raw sugar – 1 TBSP
◯ Hard almond turrón, chopped – 14 oz. (2 boxes)
Cheesecake Filling
◯ Cream cheese, at room temperature – 5 (8 oz) packages
◯ Raw sugar – 1¾ cup
◯ Unbleached all purpose flour – 3 TBSP
◯ Lemon juice – 2 TBSP, about the juice of 1 medium lemon
◯ Vanilla paste or pure vanilla extract – ½ Tsp
◯ Eggs – 5, large
◯ Egg yolks – 2, from large eggs
Lemon Cinnamon Curd
◯ Whole organic eggs – 2
◯ Egg yolks – 2
◯ Raw sugar – ¾ cup
◯ Freshly squeezed lemon juice – ½ cup
◯ Pinch of salt
◯ Butter, cubed – ½ cup (I stick, 8 TBSP)
◯ Ground cinnamon – ½ Tsp
Italian Meringue
◯ Egg whites, at room temperature – 4
◯ Cream of tartar – ½ Tsp
◯ Water – ½ cup
◯ Raw sugar – 1 cup
◯ Half of a lemon to run the bowl and attachment
Candied Lemons
◯ Large lemons – 2
◯ Raw sugar – 2 TBSP + ¾ cup
◯ Water – Some water to cover the lemons + ¾ cup
Details
Yield:
a 9” cheesecake
Total time:
2 hours + chilling time overnight
Active time:
40 minutes, in intervals
Equipment:
food processor, stand or handheld mixer, springform pan or deep baking dish
Steps
To make the crust:
Spray the bottom of your springform pan with baking spray.
Preheat oven to 350°.
In a small saucepan melt the butter on medium-low heat. Retire from heat.
Over the bowl of a food processor already attached to the base, break crackers in pieces and throw them in the food processor bowl with the sugar and chopped turrón pieces. Pulse until crackers and turrón are crumbled and fully incorporated. With the processor running, pour in the melted butter, just until the crumbs are very fine and compact, about 10 to 15 seconds. If there are still big crumbs of crackers, integrate the crumbs stuck to the wall of the bowl and pulse a couple of seconds more. Transfer the crumbs to your prepared pan. Press onto the bottom and up to the sides, until the crumbs are evenly distributed. You may use a bottom flat small measuring cup or utensil to help yourself press down and distribute the crumbs. Bake for 6 minutes and then place it in the fridge to cool down.
After chilled, cover the bottom down of the pan with aluminum foil.
To make the cheesecake filling:
Increase temperature to 425°.
Either in the bowl of a stand up mixer and using the whisk attachment or in a medium bowl using an electric hand mixer with the beaters attached, beat together in medium speed the cream cheese for 3 to 5 minutes, until cream cheese is completely smooth without lumps. If there are some lumps, increase mixer speed one notch for 20 seconds and then return to your starting speed. Add the sugar and mix for 1 minute. Decrease speed to the lower speed and add flour, lemon juice and vanilla until incorporated. Add the eggs and egg yolks, one at a time and waiting until one is incorporated before adding the next one. Stop the mixer and scrap the wall and bottom of your bowl to make sure all the cheese is incorporated to the mixture. Mix for 30 seconds to 1 minute, until mixture is smooth and everything seems well incorporated.
Pour mixture into already baked crust. Place pan in a baking sheet and fill it with water until half way thru. Place cheesecake in oven and bake for 7 minutes, then decrease oven temperature to 275°. Bake for about one hour, until it looks set and dry around the edges but it could be a little wobbly on the center. Turn the oven off and open door half way thru. Wait about two minutes and then take it out of the oven.
Let it cool down a few minutes and place in the fridge after it has lost the steam. Chill for about 45 minutes to an hour before pouring the cinnamon lemon curd.
To make the lemon cinnamon curd:
In a medium glass bowl whisk the eggs and egg yolks with the sugar, lemon juice and salt until the sugar has dissolved. Fill a large skillet with water until half thru and bring water to light boil over medium low heat. Place the bowl on the skillet and using a wooden spoon stir slowly but almost constantly until the mixture thickens, about 15 to 20 minutes. When the mixture heats it will produce some foamy white streaks. When those streaks disappear the curd should thicken up in the next 5 minutes. You are looking for a mixture that makes a sheer cover to the back of a wooden spoon and when you run a finger through the mixture it will leave a clear pass. Retire from heat and start adding the butter, a few cubes at a time and mix until almost melted before adding the next cubes. Mix vigorously to make the curd airy and light. Add cinnamon and mix until incorporated. Pour over cheesecake and chill for 8 hours or preferably overnight.
To make the Italian Meringue:
Make sure your bowl and whisk attachment is well cleaned and not greasy. Any grease will prevent egg whites to rise.
Rub the bottom and walls of your bowl and whisk attachment with half a lemon. Put egg whites and cream of tartar in the bowl. Whisk in low speed for 30 seconds to distribute the cream of tartar and then increase the speed to medium (#4 in the Kitchen Aid), until soft peaks form.
In a small saucepan combine water and sugar. Heat over medium-high heat and cook until a candy thermometer reaches 240°, two to three minutes.
With the mixer running, pour over the syrup in a thin stream without pausing. Increase the speed to high (level #8 in the Kitchen Aid) and whisk until the meringue reaches room temperature, 8 to 10 minutes. Touch the bottom of the bowl to check the temperature. It should feel cooled down.
Scoop meringue over chilled cheesecake and with a small spatula or the back of a large spoon create some waves. If desired, slightly burn the meringue with a torch.
To make the candied lemons (optional):
Slice lemons about ⅛” inch.
Place lemons in a large skillet and cover them with water. Add the sugar and whisk a bit to dissolve it. Simmer over medium-low heat for 10 minutes. Remove lemons from skillet. Take water from the skillet to measure ¾ cup. If not enough, use fresh water to reach the necessary amount. Discard remaining water, if any.
In the same large skillet in medium heat combine the ¾ cups of water with the remaining ¾ of sugar and mix just until the sugar dissolves. Stop moving after the sugar has dissolved. Bring water to a gentle boil over medium heat and cook for 15 minutes, until lemon edges start to curl up. Flip the lemons and cook for 10 to 15 minutes more, being cautious that the sugar doesn’t burn. Using cooking thongs, retire each lemon slice and place over a rack with some parchment paper or paper towels below. Let them cool down and dry completely in a cool dry space or in the fridge. Place the candied lemons over the cheesecake for decoration.
