Lemon Supreme Cheesecake

Name: Lemon Supreme Cheesecake
Prep time: 5 h 50 min
Cook time: 5 h 50 min
Total time: 5 h 50 min
Yield: 16
Cuisine: Global
Ingredients: 59 milliliters butter, melted; 680 grams packages each) cream cheese, softened; 3 eggs; 237 milliliters jar (10 or 11 1/4 oz) lemon curd (about; 3 Tbsps fresh lemon juice; 1 teaspoons grated lemon peel; 1 Tbsp grated lemon peel; 0 teaspoons salt; 177 milliliters sugar; 1 Tbsp sugar; 2 Tbsps sugar; 355 milliliters vanilla wafer crumbs (40 cookies); 118 milliliters whipping (heavy) cream; 237 milliliters whipping (heavy) cream

One serving contains 400 calories, 5g of protein, and 30g of fat. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 16. A mixture of vanilla wafer crumbs, lemon curd, eggs, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 5 hours and 50 minutes.

Instructions

Heat oven to 325F. In medium bowl, mix crust ingredients. In ungreased 9-inch springform pan, press crumb mixture in bottom and 1 inch up side. (For best results, do not use dark pan.)

Ingredients you will need

Crust

Equipment you will use

Springform Pan

Bowl

Oven

In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Gradually beat in 3/4 cup sugar until smooth.

Ingredients you will need

Cream Cheese

Sugar

Equipment you will use

Hand Mixer

Bowl

Add eggs, one at a time, beating well after each addition. On low speed, beat in 1 cup whipping cream, the lemon peel, lemon juice and salt until smooth.

Ingredients you will need

Whipping Cream

Lemon Juice

Lemon Peel

Egg

Salt

Pour into crust-lined pan.

Ingredients you will need

Crust

Equipment you will use

Frying Pan

Bake 55 to 60 minutes or until set but still slightly jiggly in center. Cool in pan on wire rack 20 minutes. Carefully run knife around side of pan to loosen, but do not remove side of pan. Cool 1 hour 30 minutes.

Equipment you will use

Wire Rack

Oven

Knife

Frying Pan

In small bowl, stir lemon curd to soften mixture; spread evenly over top of cheesecake to within 1/2 inch of edge. Refrigerate at least 3 hours or overnight.

Ingredients you will need

Lemon Curd

Spread

Equipment you will use

Bowl

Just before serving, remove side of pan. In small bowl, beat 1/2 cup whipping cream and 1 tablespoon sugar with electric mixer on high speed until stiff peaks form. Spoon or pipe whipped cream around edge of cheesecake. If desired, garnish with lemon peel. Store in refrigerator.

Ingredients you will need

Whipping Cream

Whipped Cream