Does anybody know were to find this cake recipe from Martha Stewart?

Question

It was on today in the morning on NBC it included lemons and it was a cheese cake.

Answer 1

Lemon Cheesecake
Yield: 12 to 16 servings

Crust:
Cooking spray
1 3/4 cups fat-free vanilla wafer cookie crumbs
1/4 cup unsalted butter, melted

Filling:
3 (8-ounce) packages fat-free cream cheese
1 cup fat-free sour cream
2 cups sugar or 1 cup sugar substitute (recommended: Splenda)
3 large eggs or 3/4 cup egg substitute
2 teaspoons lemon zest
2 tablespoons lemon juice

Lemon Curd:
1 1/2 teaspoons lemon zest
6 tablespoons lemon juice
1 large egg, plus 1 large egg yolk
1/2 cup sugar or 1/4 cup sugar substitute (recommended: Splenda)
2 tablespoons unsalted butter, cut into bits

Make crust: Preheat oven to 325ºF.

Lightly spray a (9-inch) springform pan with cooking spray. Mix crumbs and melted butter in a bowl. Press crumb mixture onto bottom and 1 1/2 inches up side of pan. Bake for 8 to 10 minutes or until edges are lightly golden and crust is set. Cool on rack.

Make filling: In large bowl with electric mixer on medium-high, beat cream cheese and sour cream for 2 to 3 minutes until fluffy. Gradually beat in sugar or sugar substitute. Beat in eggs, 1 at a time, just until incorporated. Beat in zest and juice. Pour into crust. Bake for 1 hour to 1 hour, 15 minutes, or until center is almost set, but still slightly jiggly. (Do not overbake, as it will firm as it cools). Let cool completely.

Make lemon curd: In the top of a double boiler, combine lemon zest, lemon juice, egg, egg yolk, and sugar or sugar substitute over gently simmering water. Whisk until hot and frothy, about 5 minutes. Gradually whisk in butter and continue whisking for 7 minutes or until thickened and coats back of spoon. Remove from heat and cool for 30 minutes.

Run a thin blade around the edge of the springform pan and remove sides. Transfer to a serving plate. Spread lemon curd over top. Let stand at room temperature for 30 minutes. Garnish with raspberries and zest, if desired. Cool cheesecake in refrigerator several hours or overnight before serving.

Answer 2

I looked on martha stewart, there is so many i odn nto know but heres the link to the today show if thats where u saw it, i do no tsee it ofr today, but i did nto watch show, you can rewatch the show on the net.
http://www.msnbc.msn.com/id/3032633/
hope it helps, i always go to where i saw it cooked lol

Answer 3

This cake may be made a day ahead and kept, covered, in the refrigerator.


7 ounces chocolate wafer cookies

1/3 cup plus 3 tablespoons sugar

6 to 8 tablespoons unsalted butter, melted

1 eight-ounce package cream cheese

2 tablespoons freshly squeezed lemon juice

1/4 cup heavy cream

1 pint fresh raspberries

1. Place cookies in a food processor; process until finely ground. Combine cookies and 3 tablespoons sugar in a bowl. Add 6 tablespoons butter, and mix well until crumb mixture holds together. If needed, add remaining 2 tablespoons butter. Transfer cookie mixture to a 6-inch springform pan, and pat out evenly to make the crust, lining sides of pan only about three-quarters of the way up. Place in freezer while proceeding.

2. Combine cream cheese, lemon juice, and remaining 1/3 cup sugar in a mixer, and beat until combined. Lightly whip cream to soft peaks, and fold into cream-cheese filling. Remove crust from freezer, and pour filling evenly into pan. Cover with plastic wrap, place in freezer for 30 minutes, then transfer to refrigerator until firm, at least 30 minutes, or up to 24 hours.

3. To serve, pass half the raspberries through a fine strainer to purée. Serve slices of the cake with whole raspberries and purée.


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Lemon Cheesecake Squares

Makes 16; Prep time: 20 minutes; Total time: 3 hours


FOR THE CRUST:


8 graham crackers (each 2 1/2 by 5 inches)

2 tablespoons sugar

3 tablespoons unsalted butter, melted
FOR THE FILLING:


2 bars (8 ounces each) cream cheese, room temperature

3/4 cup sugar

2 large eggs

finely grated zest and juice of 1 lemon (2 to 3 teaspoons zest and about 3 tablespoons juice)

1. Make the crust: Preheat oven to 325°. Line bottom and sides of an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides. Crimp overhang under rim of pan.

2. In a food processor, blend graham crackers with sugar until finely ground; add butter and pulse until moistened.

3. Transfer crumb mixture to prepared pan, and pat in gently (wipe processor bowl clean, and reserve for making filling). Bake until beginning to brown, 10 to 12 minutes. While crust is baking, make filling.

4. Make the filling: Place cream cheese in food processor; blend until smooth. Add sugar, eggs, lemon zest, and lemon juice; blend until smooth.

5. Pour mixture onto hot crust in pan; smooth top. Return to oven, and bake until set (filling should jiggle only slightly when pan is gently shaken), 30 to 35 minutes.

6. Cool completely in pan. Cover very loosely with plastic wrap; chill until firm, at least 2 hours (and up to 2 days). Use foil overhang to lift cheesecake out of pan. With metal spatula, lift cheesecake from foil; cut into 16 squares.

Answer 4

http://www.ridleyfamily.org/cora/recipes/lemoncheesecake/

Answer 5

Go to Mathastewart.com It will have it on there