LEMON CURD CHEESECAKE
This is not your ordinary cheesecake! Make sure you allow enough time to savor every last bite of this citrus sensation!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h5m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 325°F. Mix cookie crumbs, 1 teaspoon of the lemon peel and the butter. Press evenly in bottom and up side of springform pan, 9x3 inches.
- 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. Pour over 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.
- Remove side of pan. Garnish with raspberries.
Nutrition Facts : Calories 250, Carbohydrate 25 g, Cholesterol 80 mg, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 160 mg
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