Lemon Supreme Cheesecake

Lemon Supreme Cheesecake

Smooth and sunny, this yummy cheesecake is simple to make and serves a crowd of 16.

Prep Time

20

Minutes

Total Time

5:50

Hrs:Mins

Makes

16

servings

Crust
1 1/2
cups vanilla wafer crumbs (40 cookies)
2
tablespoons sugar
1/2
teaspoon grated lemon peel
1/4
cup butter, melted
Filling
3
packages (8 oz each) cream cheese, softened
3/4
cup sugar
3
eggs
1
cup whipping (heavy) cream
1
tablespoon grated lemon peel
3
tablespoons fresh lemon juice
1/4
teaspoon salt
Topping
1
jar (10 or 11 1/4 oz) lemon curd (about 1 cup)
1/2
cup whipping (heavy) cream
1
tablespoon sugar
  1. Heat oven to 325°F. In medium bowl, mix crust ingredients. In ungreased 9-inch springform pan, press crumb mixture in bottom and 1 inch up side. (For best results, do not use dark pan.)
  2. In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Gradually beat in 3/4 cup sugar until smooth. Add eggs, one at a time, beating well after each addition. On low speed, beat in 1 cup whipping cream, the lemon peel, lemon juice and salt until smooth. Pour into crust-lined pan.
  3. Bake 55 to 60 minutes or until set but still slightly jiggly in center. Cool in pan on wire rack 20 minutes. Carefully run knife around side of pan to loosen, but do not remove side of pan. Cool 1 hour 30 minutes.
  4. In small bowl, stir lemon curd to soften mixture; spread evenly over top of cheesecake to within 1/2 inch of edge. Refrigerate at least 3 hours or overnight.
  5. Just before serving, remove side of pan. In small bowl, beat 1/2 cup whipping cream and 1 tablespoon sugar with electric mixer on high speed until stiff peaks form. Spoon or pipe whipped cream around edge of cheesecake. If desired, garnish with lemon peel. Store in refrigerator.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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For the best results, we recommend using an aluminum pan. Dark gray pans absorb the heat more and this might cause a crack in the center of the cheesecake.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 410
    • (Calories from Fat 250),
  • Total Fat 28g
    • (Saturated Fat 16g,
    • Trans Fat 1g),
  • Cholesterol 135mg;
  • Sodium 250mg;
  • Total Carbohydrate 33g
    • (Dietary Fiber 0g,
    • Sugars 28g),
  • Protein 5g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 5 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.