HOME > Chowhound > Home Cooking >

Discussion

Here's something I wish I hadn't discovered

Graham crackers spread with cream cheese and topped with lemon curd taste like lemon cheesecake without the necessity of having to actually bake one.

...goodbye to anything of my waistline that remained. =o

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Try them spread with marshmallow cream and topped with shaved chocolate or Hershey's chocolate syrup. Sinful ...

    3 Replies
    1. re: todao

      Or spread with (gasp!) canned chocolate frosting... a favorite from the 6th grade. Good fresh, but if you wrap them up and let them sit for a few hours, the graham crackers go a bit soft.

      1. re: emily

        Ooooh, I loved those in 6th grade too! The cafeteria at school would have them every now and then. I don't think my Mom would have allowed me to open a tub of frosting for that.

        1. re: emily

          Oh man, my mom used to make us this treat to use up any leftover frosting. I think she made extra frosting, just to have enough to make us this treat.

        1. Toffee Graham Cracker Bars - Easy bars with graham crackers, pecans
          http://southernfood.about.com/od/brow...

          1 Reply
          1. re: Antilope

            AHHH..I was just thinking about those toffee bars--but the ones made with saltine crackers as opposed to graham crackers.

          2. Have you seen the cheesecake filling (Kraft, I think) in the supermarket where the cream cheese tubs are? It's a chemical stew, to be sure, which accounts for its light texture, but it sure does taste like cheesecake. Mixing with a cheesecake-flavored yogurt may make it lore virtuous.... Maybe the thinner schmear you can get by with compensates for the artificial stuff in it, she typed hopefully. Oh, and the graham crackers should be Trader Joe's.

            1. Uh-oh. Lemon curd in the freezer, cream cheese in the fridge. Let's see how long I can hold off buying graham crackers.

              10 Replies
                1. re: JoanN

                  Not to add fuel to the fire, but that combo would be even better on gingersnaps, IMO, or something like Anna's Ginger Thins...

                  1. re: Caitlin McGrath

                    Caitlin the Enabler. Ginger somethings. Brilliant.

                    1. re: Caitlin McGrath

                      i'm happy to see that those ginger thins are sold around here!

                      i'm sorry to know the easy "cheesecake" recipe.

                      and my hips will be sorrier.

                      1. re: alkapal

                        Well then, you'll just HATE to know how easy and yummy this lemon curd is too:

                        Super Easy Lemon Curd

                        This must be the easiest lemon curd ever. And it lacks nothing for simplifying the prep to everything-in-the-pot-and-stir..

                        Serve it on hot scones. Top a mousse pie with it. Stir it into cheesecake batter. Fill a cake with it. Pipe it into eclairs. Stick your d*mned finger in it and lick. It's delicious!

                        • 1 teaspoon finely grated fresh lemon zest
                        • 1/2 cup fresh lemon juice
                        • 1/2 cup sugar
                        • 3 large eggs
                        • 1/4 cup unsalted butter, cut into small pieces

                        1. Whisk together zest, juice, sugar, and eggs in a 1-quart heavy saucepan -- a saucier is particularly nice if you've got a small one. Add butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 6 minutes.

                        2. THE END. That's it! Put it in a jar and store it in the fridge for up to 2 weeks. Thank me (or curse me) later. ;>

                        1. re: rainey

                          wow, you said it s easy, and you ain't kidding! thanks! i wonder how adding a bit of candied ginger into that would do near the end? <yep, this is all i need -- to think of variations on ways to "plump up the volume" of my body!>

                          1. re: rainey

                            great. I have an over-productive lemon tree in the back yard and a continuing need for more recipes involving fresh lemons. thanks and curses.

                            1. re: rainey

                              I just made this recipe. I had some Meyer lemons in the cool part of my garage that I hadn't yet used. It's great! Your method reminds me of the way I make Hollandaise sauce. Lightly beat 1 egg yolk and 1 tablespoon+ fresh lemon juice in a small heavy pan (I use a Windsor pan). Place 1/2 stick cold butter in the pan. Cook over low heat, stirring constantly, until butter melts and sauce is slightly thick. Season to taste with salt and pepper. Hold the pan up off the heat if the butter melts too quickly. It should be incorporated very gradually. Makes about 1/2 cup. The egg yolk will emulsify more butter should you wish to enlarge the recipe.
                              If you want Bernaise, place a small minced shallot, some minced tarragon, 2 tablespoons tarragon vinegar and 3 tablespoons dry Vermouth in a small pan. Reduce mixture to about 1 1/2 tablespoons. Strain and use in place of the lemon juice in the Hollandaise.

                              1. re: rainey

                                follow-up to my comment above: I picked up graham crackers today and had the quickest most delicious dessert--we dipped the crackers in the curd which I had topped with light whipped creme. Yummmm

                                1. re: rainey

                                  Ooh, thanks for the tip on the Hollandaise, magnolia! Though I guess my waistline won't be so thankful, lol! ;)