LEMON CURD-TOPPED CHEESECAKE
Add lemon curd to one of our cheesecake recipes. Who will love this tart & creamy dessert more: cheesecake lovers or lemon curd fans? Best guess? Both.
Provided by My Food and Family
Categories European
Time 5h5m
Yield Makes 12 servings, one piece and 2 Tbsp. sauce each.
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 430, Fat 28 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 195 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
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