Lemon Supreme Cheesecake

(5)
  2 reviews
  • 20 min prep time
  • 5 hr 50 min total time
  • 14 ingredients
  • 16 servings

Ingredients

Crust

1 1/2
cups vanilla wafer crumbs (40 cookies)
2
tablespoons sugar
1/2
teaspoon grated lemon peel
1/4
cup butter, melted

Filling

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

Topping

1
jar (10 or 11 1/4 oz) lemon curd (about 1 cup)
1/2
cup whipping (heavy) cream
1
tablespoon sugar

Directions

  1. 1 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.)
  2. 2 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.
  3. 3 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.
  4. 4 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.
  5. 5 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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