snack saturday

Lemon Curd Cheesecake


1-1/4 cups Graham Crumbs
1/4 cup butter, melted
3 pkg. (250 g each) Brick Cream Cheese, softened
1-1/2 cups sugar, divided
6 eggs, divided
2 Tbsp. grated lemon peel, divided
1/2 cup fresh lemon juice
2 Tbsp. butter

1 PREHEAT oven to 350°F. Mix graham crumbs and melted butter until well blended; press firmly onto bottom of 9-inch springform pan. Set aside. Beat cream cheese and 3/4 cup of the sugar in large bowl with electric mixer on medium speed until well blended. Add 3 of the eggs, one at a time, mixing on low speed after each addition just until blended. Stir in 1 Tbsp. of grated lemon peel. Pour over crust.
2 BAKE 45 to 50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely. Refrigerate at least 4 hours or overnight.
3 MEANWHILE, beat remaining 3 eggs and remaining 3/4 cup sugar with wire whisk until well blended. Add remaining 1 Tbsp. lemon peel, the lemon juice and 2 Tbsp. butter; mix well. Microwave on HIGH 2 min.; beat until butter is completely melted and mixture is well blended. Microwave an additional 2 min. or until mixture just comes to boil and is slightly thickened; stir. Cool completely. Cover and refrigerate until ready to use. Drizzle sauce evenly over cheesecake slices before serving.

2 love it too:

Days and colors said...

I just love to bake and this recipe seems to be a good one!
Thanks for posting it!
You have a very nice blog and the things you sew are beatiful!

Sasparilla Sue said...

My mouth is watering just looking at the picture. Lemon is my absolute favorite!

Related Posts Plugin for WordPress, Blogger...