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Lemon Curd Cheesecake

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This is not your ordinary cheesecake! Make sure you allow enough time to savor every last bite of this citrus sensation!

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(15 Ratings)

15 Ratings

5 spoons 47%

4 spoons 27%

3 spoons 27%

2 spoons

1 spoons

Member Reviews (4)

7ab84828-734d-433f-8c85-84d161de270a

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PREP TIME
30 Min
TOTAL TIME
4 Hr 5 Min
SERVINGS
16

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

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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.

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Expert Tips

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.

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Nutrition Information:

1 Serving (1 Serving)

Calories 250

(Calories from Fat 135 ),

Total Fat 15 g

(Saturated Fat 9 g,

Cholesterol 80 mg;
Sodium 160 mg;
Total Carbohydrate 25 g

(Dietary Fiber 0g,

Protein 4 g;

Percent Daily Value*:

Vitamin A 10.00%;
Vitamin C 0.00%;
Calcium 2.00%;
Iron 4.00%;

Exchanges:

1 Starch;
1/2 Fruit;
3 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 4 Reviews View All

Posted 9/4/2010 10:32:18 AM REPORT ABUSE cindysk said:

Rating:

I have made this recipe several times--excellent. To make it easier, I substitute a store bought vanilla wafer crust and just pour it in and bake it. I also reduce the sugar to 1/2 c. The lemon curd is very sweet on its own. I think you could even reduce it further. It's very easy, delicious and a big hit with guests! Try it with blueberries--yum.

This reply was: Helpful Inspiring

Posted 8/29/2010 8:03:11 PM REPORT ABUSE alikat2986 said:

Rating:

I read the reviews saying that it was difficult to get the crumbs up the side of the pan, but I discovered a great way to get it pretty close. You don't even need to use more cookies or butter. When you get it somewhat flattened into the pan, I used a 1 c dry measuring cup and pressed it into the corners which pushed the cookies up higher and made it perfectly flat and uniform.

This reply was: Helpful Inspiring

Posted 3/21/2008 9:14:46 PM REPORT ABUSE lacookie63 said:

Rating:

Loved this cheesecake!!! So lemony, sweet & tart. I've made it several times for potlucks, and everyone loved it. I also had problems making the crust go up the sides. My solution was to double the crust recipe to make it go up the sides, but it still didn't go all the way to the top of the cheesecake. I sprinkled powdered sugar on the top, looked really nice.

This reply was: Helpful Inspiring