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Lemon Curd Cheesecake

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By Betty Crocker Kitchens
Updated Aug 28, 2006
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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
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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

  • Step 
    1
    Heat 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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    Remove 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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