Lemon Curd Cheesecake
TOTAL TIME: Prep: 40 min. Bake: 70 min. + chilling
YIELD: 12 servings.
This creamy lemon cheesecake has a lovely soft texture and cuts nicely. The curd adds a fresh, tangy flavor. —Becky West, Statesboro, Georgia
Ingredients
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1-3/4 cups crushed vanilla wafers (about 55 wafers)
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1/4 cup butter, melted
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3 packages (8 ounces each) cream cheese, softened
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1 cup sour cream
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2 cups sugar
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2 teaspoons grated lemon zest
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2 tablespoons lemon juice
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3 large eggs, room temperature, lightly beaten
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LEMON CURD:
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1/2 cup sugar
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1-1/2 teaspoons grated lemon zest
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6 tablespoons lemon juice
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1 large egg
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1 large egg yolk
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2 tablespoons butter, cubed
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Lemon zest strips, optional
Directions
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1.
Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap securely around pan.
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2.
In a small bowl, mix crushed wafers and melted butter. Press onto the bottom and 3/4 in. up sides of prepared pan. Bake 8 minutes. Cool on a wire rack.
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3.
In a large bowl, beat cream cheese, sour cream and sugar until smooth. Beat in lemon zest and juice. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
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4.
Bake until center is just set and top appears dull, 1 to 1-1/4 hours. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer.
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5.
Meanwhile, in a small heavy saucepan, whisk together first 5 curd ingredients. Add butter; cook over medium heat, whisking constantly, until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 170°. Do not allow to boil. Remove immediately to a small bowl; cool completely.
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6.
Gently spread curd over cheesecake. Refrigerate overnight, covering when completely cooled. Remove rim from pan. If desired, top with fresh lemon zest strips.
Nutrition Facts
1 slice: 563 calories, 35g fat (19g saturated fat), 157mg cholesterol, 321mg sodium, 59g carbohydrate (51g sugars, 1g fiber), 7g protein.
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