| 1 1/2 | cups finely crushed vanilla wafer cookies (40 cookies) |
| 2 | teaspoons grated lemon peel |
| 1/4 | cup butter or margarine, melted |
| 3 | packages (8 ounces each) cream cheese, softened |
| 3/4 | cup sugar |
| 3/4 | cup lemon curd |
| 3 | eggs |
| Frozen raspberries, if desired |
| 1. | Heat oven to 325ºF. Mix cookie crumbs, 1 teaspoon of the lemon peel and the butter. Press evenly in bottom and up side of springform pan, 9x3 inches. |
| 2. | Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in sugar, lemon curd and remaining 1 teaspoon lemon peel until smooth. Beat in eggs, one at a time. Pour over crust. |
| 3. | Bake 55 to 65 minutes or until center is set; cool 30 minutes. Run metal spatula along side of cheesecake to loosen. Refrigerate at least 2 hours but no longer than 48 hours. |
| 4. | Remove side of pan. Garnish with raspberries. |
|
| Lemon curd is a creamy mixture made from lemon juice, sugar, butter and egg yolks. It’s a favorite English treat served on breads and scones. Look for it in the gourmet or condiment section of larger supermarkets. |
|
| Serve with a dollop of lemon-flavored whipped cream. To make, beat 1/2 cup whipping (heavy) cream and 1 tablespoon lemon curd in chilled small bowl with electric mixer on high speed until soft peaks form. |
|
| Graham cracker crumbs can be used instead of the vanilla wafers. Purchase them crushed, or crush your own. |
Nutrition Information:
250 ( 135 ); 15 g ( 9 g); 80 mg; 160 mg; 25 g ( 0g); 4 g 10 %; 0%; 2 %; 4 % 1 ; 1/2 ; 3