This is not your ordinary cheesecake! Make sure you allow enough time to savor every last bite of this citrus sensation!
cups finely crushed vanilla wafer cookies (40 cookies)
teaspoons grated lemon peel
cup butter or margarine, melted
packages (8 ounces each) cream cheese, softened
cup lemon curd
Frozen raspberries, if desired
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.
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.
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
- 135 ),
% Daily Value
- Total Fat
- 15 g
- 15 %
- (Saturated Fat
- 9 g,
- 9 %
- 80 mg
- 80 %;
- 160 mg
- 160 %;
- Total Carbohydrate
- 25 g
- 25 %
- (Dietary Fiber
- 4 g
- 4 %
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 1/2 Fruit; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.