Lemon Curd Cheesecake

“This creamy lemon cheesecake has a lovely soft texture and cuts nicely. The curd adds a fresh, tangy flavour.” —Becky West, Statesboro, Georgia

Lemon Curd Cheesecake recipeTaste of Home
Lemon Curd Cheesecake
Lemon Curd Cheesecake
Servings Prep Time Cook Time
12servings 40minutes 70minutes
Servings Prep Time
12servings 40minutes
Cook Time
70minutes
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  1. Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap securely around pan.
  2. In a small bowl, mix crushed wafers and melted butter. Press onto the bottom and 3/4 in. up sides of prepared pan. Bake 8 minutes. Cool on a wire rack.
  3. In a large bowl, beat cream cheese, sour cream and sugar until smooth. Beat in lemon zest and juice. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
  4. Bake until centre is just set and top appears dull, 1 to 1-1/4 hours. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer.
  5. Meanwhile, in a small heavy saucepan, whisk together first 5 curd ingredients. Add butter; cook over medium heat, whisking constantly, until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 170°. Do not allow to boil. Remove immediately to a small bowl; cool completely.
  6. Gently spread curd over cheesecake. Refrigerate overnight, covering when completely cooled. Remove rim from pan. If desired, top with fresh lemon zest strips.
Recipe Notes

Nutrition Facts

1 slice: 563 calories, 35g fat (19g saturated fat), 157mg cholesterol, 321mg sodium, 59g carbohydrate (51g sugars, 1g fibre), 7g protein.