This is not your ordinary cheesecake! Make sure you allow enough time to savor every last bite of this citrus sensation!
Lemon Curd Cheesecake
- Prep Time 30 min
- Total 4 hr 5 min
- Servings 16
- Ingredients 8
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
Instructions
-
Step1Heat 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.
-
Step2Beat 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.
-
Step3Bake 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.
-
Step4Remove side of pan. Garnish with raspberries.
Nutrition
250
Calories
15 g
Total Fat
4 g
Protein
25 g
Total Carbohydrate
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;Tips from the Betty Crocker Kitchens
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