LEMON CURD-TOPPED CHEESECAKE

Lemon Curd-Topped Cheesecake image

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

Time 5h5m

Yield Makes 12 servings, one piece and 2 Tbsp. sauce each.

Number Of Ingredients 8

Ingredients

1-1/4 cups graham cracker crumbs
1/4 cup (1/2 stick) butter, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1-1/2 cups sugar, divided
6 eggs, divided
2 Tbsp. grated lemon zest, divided
1/2 cup fresh lemon juice
2 Tbsp. butter

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