Lemon Supreme Cheesecake

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

  • prep time 20 min
  • total time 5 hr 50 min
  • ingredients 14
  • servings 16

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
  • 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 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 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 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 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 Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    410
    (
    Calories from Fat
    250),
    % Daily Value
    Total Fat
    28g
    28%
    (Saturated Fat
    16g,
    16%
    Trans Fat
    1g
    1%
    ),
    Cholesterol
    135mg
    135%;
    Sodium
    250mg
    250%;
    Total Carbohydrate
    33g
    33%
    (Dietary Fiber
    0g
    0%
      Sugars
    28g
    28%
    ),
    Protein
    5g
    5%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    0%;
    Calcium
    6%;
    Iron
    4%;
    Exchanges:
    0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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