LEMON CURD CHEESECAKE

Lemon Curd Cheesecake image

A lemony cheesecake with a shortbread crust and lemon curd topping.

Provided by MrsWilliams

Categories Cheesecake

Time 4h30m

Yield 12

Number Of Ingredients 12

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Ingredients

2 cups crushed shortbread cookie crumbs
4 tablespoons unsalted butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
¼ cup whipping cream
2 large eggs
1 large egg yolk
2 tablespoons all-purpose flour
1 tablespoon lemon zest
1 teaspoon vanilla extract
½ teaspoon lemon extract
1 (11 ounce) jar prepared lemon curd

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
Stir together shortbread crumbs and butter for crust in a bowl; press into the bottom of the prepared pan.
Bake in the preheated oven for 5 to 7 minutes. Remove from the oven and let sit while you prepare the filling.
Beat cream cheese and sugar with an electric mixer until smooth, 2 to 3 minutes. Add whipping cream, eggs, egg yolk, flour, lemon zest, vanilla, and lemon extract and blend until smooth. Pour into the pan on top of the crust.
Wrap the bottom of the pan with foil, and set into a baking dish. Pour hot water into the baking dish until half full.
Bake in the preheated oven until edges are set and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour.
Remove from the oven and run the tip of a table knife around the edges of the pan. Set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 3 hours to overnight.
When ready to serve, spread top with lemon curd.

Nutrition Facts : Calories 608.1 calories, Carbohydrate 63.4 g, Cholesterol 153.7 mg, Fat 36.8 g, Fiber 0.8 g, Protein 8.1 g, SaturatedFat 19.2 g, Sodium 372.1 mg