Lemon Curd-Topped Cheesecake

29  Ratings
  • 15 min prep
  • 5 hr 5 min total
  • Makes 12 servings, one piece and 2 Tbsp. sauce each.


Lemon Curd-Topped Cheesecake Recipe

Ingredients

  • 1-1/4 cups HONEY MAID Graham Cracker Crumbs
  • 1/4 cup (1/2 stick) butter, melted
  • 3 pkg. (8 oz. each) brick cream cheese, softened
  • 1-1/2 cups sugar, divided
  • 6 eggs, divided
  • 2 Tbsp. grated lemon zest, divided
  • 1/2 cup fresh lemon juice
  • 2 Tbsp. butter

Instructions

  • Preheat  oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick springform pan). Mix graham crumbs and melted butter until well blended; press firmly onto bottom of pan. Beat cream cheese and 3/4 cup of the sugar in large bowl with electric mixer on medium speed until well blended. Add 3 of the eggs, one at a time, mixing on low speed after each addition just until blended. Stir in 1 Tbsp. of the lemon peel. Pour over crust.
  • Bake  45 to 50 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate at least 4 hours before serving.
  • Meanwhile,  beat remaining 3 eggs and remaining 3/4 cup sugar with wire whisk until well blended. Add remaining 1 Tbsp. lemon peel, the lemon juice and 2 Tbsp. butter; mix well. Microwave on HIGH 2 min.; beat until butter is completely melted and mixture is well blended. Microwave an additional 2 min. or until mixture just comes to boil and is slightly thickened; stir. Cool completely. Cover and refrigerate until ready to use. Drizzle sauce evenly over cheesecake slices before serving.

Recipe Tips

Size-WiseSweets can be part of a balanced diet but remember to keep tabs on portions.

Make AheadLemon curd can be stored in refrigerator up to 1 week before using as directed.

Tips for Cheesecake SuccessFor helpful tips for baking better cheesecakes, visit kraftfoods.com.

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Nutrition Information

Makes 12 servings, one piece and 2 Tbsp. sauce each.

Nutrition per serving:

  • Calories 430 
  • Total fat 28 g
  • Saturated fat 17 g
  • Cholesterol 195 mg
  • Sodium 350 mg
  • Carbohydrate 36 g
  • Dietary fiber 1 g
  • Sugars 29 g
  • Protein 8 g
  • Vitamin A 20 %DV
  • Vitamin C 8 %DV
  • Calcium 6 %DV
  • Iron 4 %DV

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