Last weekend we saw Santa.
This may not seem out of the ordinary, but we didn’t see him inside the mall where he takes pictures with youngsters. We saw him near Ross getting out of his car. He drives a hybrid.
My 5-year-old was completely perplexed by this. She wanted to know where his sleigh was. I had to explain that he only uses it on Christmas Eve.
I’m not sure if she was really satisfied with that explanation.
And in case you hadn’t heard, Santa actually likes when people leave him cake too. You should totally make this lemon crunch cheesecake and save him a slice.
Photos by Arbine Villanueva-Hoapili
- 12 whole Graham crackers, processed into crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 3 (8-ounce) packages cream cheese, room temperature
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
- ½ cup lemon curd (homemade or store bought)
- ¼ cup sour cream
- ½ teaspoon salt
- 4 large eggs, room temperature
- 3 tablespoons lemon curd
- 1 cup whipped cream (homemade or store bought)
- ¼ cup toffee bits
- Preheat oven to 325°F.
- To make the crust: In a small bowl, combine graham cracker crumbs, melted butter, and sugar. Press crumb mixture onto the bottom and up the sides of a 9-inch springform pan. Bake for 8 to 10 minutes. Remove from oven and cool on a wire rack.
- Maintain the oven temperature.
- To make the filling: Combine cream cheese, sugar, and vanilla in a food processor. Process for 10 to 20 seconds, or until smooth. Add lemon curd, sour cream, and salt and process for 5 to 10 seconds. Add eggs, one at a time, processing after each addition. Pour the filling over the crust. Bake 60-70 minutes, or until the edges are puffed and center is firm. Remove from oven and cool on a wire rack for 1 hour. Refrigerate for at least 4 hours.
- To make the topping: Remove cheesecake from refrigerator. Spread lemon curd evenly over the top. Next spread the whipped cream evenly over the lemon curd. Sprinkle toffee bits over the whipped cream. Refrigerate until ready to serve.