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Lemon Supreme Cheesecake

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Lemon Supreme Cheesecake
  • Prep 20 min
  • Total 5 hr 50 min
  • Servings 16
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Smooth and sunny, this yummy cheesecake is simple to make and serves a crowd of 16.
By Betty Crocker Kitchens
Updated Jun 1, 2010

Ingredients

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

410 Calories, 28g Total Fat, 5g Protein, 33g Total Carbohydrate, 28g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
250
Total Fat
28g
43%
Saturated Fat
16g
82%
Trans Fat
1g
Cholesterol
135mg
45%
Sodium
250mg
10%
Potassium
100mg
3%
Total Carbohydrate
33g
11%
Dietary Fiber
0g
0%
Sugars
28g
Protein
5g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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