LEMON CURD CHEESECAKE

Lemon Curd Cheesecake image

This creamy lemon cheesecake has a lovely soft texture and cuts nicely. The curd adds a fresh, tangy flavor. -Becky West, Statesboro, Georgia

Provided by Taste of Home

Categories Desserts

Time 1h50m

Yield 12 servings.

Number Of Ingredients 16

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Ingredients

1-3/4 cups crushed vanilla wafers (about 55 wafers)
1/4 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup sour cream
2 cups sugar
2 teaspoons grated lemon zest
2 tablespoons lemon juice
3 large eggs, room temperature, lightly beaten
LEMON CURD:
1/2 cup sugar
1-1/2 teaspoons grated lemon zest
6 tablespoons lemon juice
1 large egg
1 large egg yolk
2 tablespoons butter, cubed
Lemon zest strips, optional

Steps:

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., 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., 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. , Bake until center 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., 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., Gently spread curd over cheesecake. Refrigerate overnight, covering when completely cooled. Remove rim from pan. If desired, top with fresh lemon zest strips.

Nutrition Facts : Calories 563 calories, Fat 35g fat (19g saturated fat), Cholesterol 157mg cholesterol, Sodium 321mg sodium, Carbohydrate 59g carbohydrate (51g sugars, Fiber 1g fiber), Protein 7g protein.