Lemon Curd Cheesecake

  • Prep 30 min
  • Total 4 hr 5 min
  • Servings 16

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

Steps

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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.

Notes









Tips

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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Calories from Fat
135
% Daily Value
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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