Lemon Curd Topped Cheesecake

Prep time20 min

Total time6hr 10min

ServingsMakes 12 servings, 1/12 of cheesecake topped with 2 Tbsp. lemon curd.

Heat oven to 350°F.
Combine graham crumbs and melted butter; press onto bottom of 9-inch springform pan. Refrigerate until ready to use.
Beat cream cheese and 3/4 cup of the sugar in large bowl with mixer until well blended. Add 3 eggs, one at a time, mixing on low speed after each just until blended. Stir in 1 Tbsp. lemon zest. 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 cheesecake 4 hours. Meanwhile, whisk remaining eggs with remaining sugar in medium microwaveable bowl until blended. Stir in lemon juice and remaining lemon zest. Add 2 Tbsp. butter.
Microwave on HIGH 2 min.; whisk until butter is completely melted and lemon mixture is well blended. Microwave an additional 2 min. or just until sauce comes to boil and is slightly thickened; stir. Cool completely. Refrigerate until ready to use.
Spoon about 2 Tbsp. lemon curd over each cheesecake slice just before serving.

Size-Wise
Sweets can be part of a balanced diet but remember to keep tabs on portions.
Make Ahead
The lemon curd can be cooked ahead of time. Cool, then refrigerate up to 1 week before using as directed.
Note
If using a dark nonstick springform pan, reduce the oven temperature to 325°F .

109217

Nutrition Information Nutrition Per Serving
	430
	% Daily Value*
28undefined
17undefined
195undefined
350undefined
36undefined
1undefined
29undefined
8undefined
20undefined
8undefined
6undefined
430undefined
28undefined
17undefined
195undefined
350undefined
36undefined
1undefined
29undefined
8undefined
20undefined
8undefined
6undefined
	430
	28
	17
	195
	350
	36
	1
	29
	8
	20
	8
	6
	4

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