Served at the 2023 Farmers’ Table Wine Trail, Adam Puchta Winery


4 cup full-fat cream cheese, room temp
2 cups granulated sugar, divided
1/4 cup full-fat sour cream, room temp
1/3 cup Misty Valley wine
1 1/2 tsp pure vanilla extract
9 large eggs, room temp
2 tsps cornstarch
1/2 cup fresh lemon juice
6 Tbsp butter, cubed
1/2 pint heavy whipping cream

Cheesecake Mixture
Using a stand mixer with paddle attachment, beat cream cheese until fluffy. Add sugar & beat on medium-high speed for 2 minutes. Add sour cream, wine, & vanilla & beat on low until fully combined. On medium speed, add 5 eggs, beating after each addition until just blended. Pour the cheesecake batter into egg-shaped silicone molds. Use a small offset spatula or spoon to smooth into an even layer.
Bake at 200° for 45 to 55 minutes or until the center is almost set. Turn the oven off & open the oven door slightly. Let the cheesecake sit in the oven for 1 hour to cool. Refrigerate cheesecake for a minimum of 4 hours. Use a small melon baller to scoop out of the center of the cheesecake egg for the filling. Pipe lemon curd filling into prepared cheesecake molds.

Lemon Curd Filling
Place sugar & cornstarch in a large saucepan, and whisk together. Add 2 eggs & 2 egg yolks to the sugar & whisk well. Add the lemon juice to the mixture, and blend well. Add the cubed butter to the mixture & place over medium heat. Whisk constantly until the butter has melted & the mixture thickens & boils, about 10 minutes. Remove from heat & transfer to a medium bowl. Press plastic wrap into the top of the curd to prevent skin from forming. Chill until cold. Whip the heavy cream until it holds stiff peaks. Gently fold chilled lemon curd into the whipped cream. Serves 10-15 (2 per person)

Serve with Adam Puchta Winery Misty Valley

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