Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • Cool Whip
  • Twist That Dish
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

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.
15 min
5 hr 5 min
12 servings, one piece and 2 Tbsp. sauce each
Magazine Acquisition

What You Need

cups  graham cracker crumbs
cup  (1/2 stick) butter, melted
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
cups  sugar, divided
 eggs, divided
Tbsp.  grated lemon zest, divided
cup  fresh lemon juice
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
false src=;title=Popup;width=625px;height=330px
sign up to become a member sign up for email