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Prep 30min
Total4hr5min
Servings16
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Ingredients
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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Steps
1
Heat oven to 325°F. 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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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 Facts
Serving Size:1 Serving
Calories
250
Calories from Fat
135
Total Fat
15 g
Saturated Fat
9 g
Cholesterol
80 mg
Sodium
160 mg
Potassium
70 mg
Total Carbohydrate
25 g
Dietary Fiber
0g
Protein
4 g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 Starch; 1/2 Fruit; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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