Lemon Curd Topped Cheesecake

Name: Lemon Curd Topped Cheesecake
Prep time: 20 min
Total time: 370 min
Yield: 12
Ingredients: 10 HONEY MAID Honey Grahams, finely crushed (about 1-1/4 cups crumbs); ¼ cup butter, melted; 3 pkg. brick cream cheese, softened; 1½ cups sugar, divided; 6 eggs, divided; 2 Tbsp. lemon zest, divided; ½ cup lemon juice; 2 Tbsp. butter

Show off your kitchen skills with this baked cheesecake. The simple homemade lemon curd, made in the microwave, is the best part of this delicious dessert recipe!

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

Ingredient list

10 HONEY MAID Honey Grahams, finely crushed (about 1-1/4 cups crumbs)
¼ cup butter, melted
3 pkg. (8 oz. each) brick cream cheese, softened
1½ cups sugar, divided
6 eggs, divided
2 Tbsp. lemon zest, divided
½ cup fresh lemon juice
2 Tbsp. butter

Nutrition factsNutrition information

Recipe Tips

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 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.