Lemon Curd Cheesecake

Name: Lemon Curd Cheesecake
Prep time: 4 h 5 min
Cook time: 4 h 5 min
Total time: 4 h 5 min
Yield: 16
Cuisine: Global
Ingredients: 59 milliliters butter or margarine, melted; 680 grams packages each) cream cheese, softened; 3 eggs; 177 milliliters lemon curd; 2 teaspoons grated lemon peel; 16 servings Frozen raspberries, if desired; 177 milliliters sugar; 355 milliliters finely crushed vanilla wafer cookies (40 cookies)

Lemon Curd Cheesecake

For $1.72 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 333 calories, 5g of protein, and 21g of fat. This recipe serves 16. From preparation to the plate, this recipe takes about 4 hours and 5 minutes. Only A mixture of lemon peel, cream cheese, lemon curd, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Heat oven to 325F.

Equipment you will use

Oven

Mix cookie crumbs, 1 teaspoon of the lemon peel and the butter. Press evenly in bottom and up side of springform pan, 9x3 inches.

Ingredients you will need

Cookie Crumbs

Lemon Peel

Butter

Equipment you will use

Springform Pan

Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in sugar, lemon curd and remaining 1 teaspoon lemon peel until smooth. Beat in eggs, one at a time.

Ingredients you will need

Cream Cheese

Lemon Curd

Lemon Peel

Sugar

Egg

Equipment you will use

Hand Mixer

Bowl

Pour over crust.

Ingredients you will need

Crust

Bake 55 to 65 minutes or until center is set; cool 30 minutes. Run metal spatula along side of cheesecake to loosen. Refrigerate at least 2 hours but no longer than 48 hours.

Equipment you will use

Oven

Spatula