Does anyone know to find this cake recipe from Martha Stewart?
It was this morning on NBC already included and it was a lemon cheesecake.
Lemon Cheesecake Yield: 12 to 16 servings Crust: cooking spray 1 3 / 4 cups fat wafer vanilla cookie crumbs 1 / 4 cup unsalted butter salt, melted Filling: 3 (8 ounce) packages low-fat cheese or 1 cup fat free sour cream 2 cups sugar, fat or sugar substitute 1 cup (recommended: Splenda) 3 large eggs 3 / 4 cup egg substitute 2 tablespoons lemon zest Coffee 2 tablespoons lemon juice, lemon curd: 1 1 / 2 teaspoon lemon zest 6 tablespoons lemon juice 1 large egg yolk 1 large egg and 1 / 2 cup sugar 1 / 4 cup sugar substitute (recommended: Splenda) 2 tablespoons unsalted butter, chopped Make the crust: Preheat oven to 325 ยบ F. Lightly spray an inch (9) round cake pan with cooking spray. Mix the crumbs and melted butter in bowl. Press mixture into bottom and crumbs 1 1 / 2 inches up sides of pan. Bake 8 to 10 minutes or until edges are lightly the crust is golden and set. Cool on a rack. Make the filling: In a large bowl with electric mixer on medium-high, beat cream cheese and sour cream 2 to 3 minutes until fluffy. Few little, beat in sugar or sugar substitute. Whisk the eggs, 1 at a time, until incorporated. Beat the 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 overcook, as it closes as it cools). Cool completely. Make lemon curd: In the top of double boiler, combine lemon zest, lemon juice, eggs, egg yolks and sugar or sugar substitute over simmering water. Whisk until hot and foamy, about 5 minutes. Embed butter gradually and continue beating for 7 minutes or until it thickens and coats back of spoon. Remove from heat and let cool for 30 minutes. Run a thin knife around edge of springform pan and remove sides. Transfer to a serving platter. Spread lemon paste above. Let stand at room temperature for 30 minutes. Garnish with raspberries and zest, if desired. Cool the cheesecake in the refrigerator for several hours or overnight before serving.
Martha Stewart’s Vanilla Cake