LEMON SUPREME CHEESECAKE

Lemon Supreme Cheesecake image

Smooth and sunny, this yummy cheesecake is simple to make and serves a crowd of 16.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 5h50m

Yield 16

Number Of Ingredients 14

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Ingredients

1 1/2 cups vanilla wafer crumbs (40 cookies)
2 tablespoons sugar
1/2 teaspoon grated lemon peel
1/4 cup butter, melted
3 packages (8 oz each) cream cheese, softened
3/4 cup sugar
3 eggs
1 cup whipping (heavy) cream
1 tablespoon grated lemon peel
3 tablespoons fresh lemon juice
1/4 teaspoon salt
1 jar (10 or 11 1/4 oz) lemon curd (about 1 cup)
1/2 cup whipping (heavy) cream
1 tablespoon sugar

Steps:

Heat oven to 325°F. 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.)
In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Gradually beat in 3/4 cup sugar until smooth. 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. Pour into crust-lined 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.
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.
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.

Nutrition Facts : Calories 410, Carbohydrate 33 g, Cholesterol 135 mg, Fat 5 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 28 g, TransFat 1 g