The Golden Lemon Almond Cake from
Plan Ahead Make the cheesecake at least 1 day ahead.
|blanched sliced almonds||.|
|turbinado sugar, preferably Sugar in the Raw|
|cream cheese (65° to 70°F/19° to 21°C)|
|fine sea salt||.|
|lemon zest, finely grated (from
|lemon juice, freshly squeezed|
|pure almond extract||.||.|
|pure vanilla extract||.||.|
|pure lemon oil, preferably Boyajian||.||.|
For the cake base: Two 9½ by 1 inch tart pans, or two 10 by 2 inch round cake pans, bottoms coated with shortening, topped with parchment rounds, then coated with baking spray with flour | Two wire racks | Two wire racks, lightly coated with nonstick cooking spray
For the cheesecake: One 9 by 3 inch or 2¾ inch high springform pan, lightly coated with nonstick cooking spray, set in a slightly larger silicone pan or wrapped with a double layer of heavy-duty aluminum foil to prevent seepage | One 12 inch round cake pan or a roasting pan to serve as a water bath
If necessary, loosen the sides with the tip of a sharp knife. Unmold the cakes at once. Invert the pans onto the coated wire racks and lift off the pans. Leaving the parchment in place, reinvert onto the uncoated wire racks. Let the cakes cool completely. Reinvert the cakes onto the coated wire racks and peel off the parchment.
Set the base of the springform pan or a
Set the cake base on the bottom of the pan, or cut off the rounded edges of the ladyfingers and arrange them on the bottom of the pan, placing them, crust sides down, and cutting or tearing smaller pieces to fit into any gaps. Cover the pan with plastic wrap while making the filling.
Thinner Cake Base The biscuit layer will be a little more than
Twenty minutes or longer before baking, set an oven rack in the lower third of the oven and
Spread the almonds evenly on a baking sheet and
Set the pan into the larger pan and surround it with
Remove the pan from the water bath, but leave the silicone pan or foil in place to catch any liquid that may seep from the cake. Set the cake on a wire rack to cool to room temperature or just until warm, about 1 to 2 hours. To absorb condensation, place a paper towel, curved side down, over the pan with the ends overhanging. Place an inverted plate, larger than the springform pan, on top of the paper towel.
Refrigerate the cheesecake for 4 hours or overnight. (The filling needs to be very firm before you pour on the topping.) Remove the cake from the refrigerator and remove the plate, paper towel, and silicone pan or foil before making the lemon curd topping.
In the bowl of a stand mixer fitted with the whisk beater, beat the cream cheese, the remaining
Using a silicone spatula, scrape the filling into the prepared pan and smooth the surface evenly with an offset spatula.
For the smoothest topping, use the glaze immediately by pouring it quickly onto the chilled cheesecake. Shake the pan from side to side to even the topping. If necessary, smooth the topping with a small offset spatula. Let it sit for 15 minutes to allow the steam to escape from the topping.
Refrigerate the cheesecake, covered again with a paper towel, curved side down, and plate, for at least 2 hours before unmolding.
Remove the plate and paper towel. Use a small torch or wipe the sides of the pan with a dish towel that has been run under hot water and wrung out. Release the sides of the springform pan. If the sides of the cheesecake are uneven, run a small metal spatula under hot water, dry it, and use it to smooth them.
Airtight: refrigerated, 5 days. Do not freeze, because the texture will become less smooth.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.