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Desserts

Lemon Curd-Topped Cheesecake

Lemon Curd-Topped Cheesecake recipe
photo by:kraft
It's hard to say who will love this tart and creamy dessert more: cheesecake lovers or lemon fans. Best guess? Both.
time
prep:
15 min
total:
5 hr 5 min
servings
total:
12 servings, one piece and 2 Tbsp. sauce each
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What You Need

1-1/4
cups  graham cracker crumbs
1/4
cup  (1/2 stick) butter, melted
3
pkg.  (8 oz. each) PHILADELPHIA 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

Make It

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.

Kraft Kitchens Tips

Size Wise
Sweets can be part of a balanced diet but remember to keep tabs on portions.
Make Ahead
Lemon curd can be stored in refrigerator up to 1 week before using as directed.
Tips for Cheesecake Success
For helpful tips for baking better cheesecakes, visit kraftfoods.com.
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