Lemon Curd-Topped Cheesecake

Name: Lemon Curd-Topped Cheesecake
Prep time: 15 min
Total time: 5 h 5 min
Yield: Makes 12 servings, one piece and 2 Tbsp. sauce each.
Ingredients: 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 egg s, divided; 2 Tbsp. grated lemon zest , divided; 1/2 cup fresh lemon juice; 2 Tbsp. butter

View All Images Add a Photo

Recipe by Kraft

Prep Time

15
min.

Total Time

5
hr.

5
min.

Servings

12 servings, one piece and 2 Tbsp. sauce each

Add lemon curd to one of our cheesecake recipes. Who will love this tart & creamy dessert more: cheesecake lovers or lemon curd fans? Best guess? Both.

What You Need

Showing deals in Winnetka, IL 60093

Show Deals

Change Zip

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

Select All

Add To Shopping List

Make It

Tap or click steps to mark as complete

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.

Add to Recipe Box

View Recipe Card

Kitchen Tips
Nutrition

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.

Servings

12 servings, one piece and 2 Tbsp. sauce each

Nutritional Information

Serving Size 12 servings, one piece and 2 Tbsp. sauce each
AMOUNT PER SERVING
Calories	430

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

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.