Prep 20 mins
Cook 5 hrs
This is a great recipe that I found in a Pillsbury cookbook.
- 1 1⁄2 cups vanilla wafer crumbs, 35 cookies
- 2 tablespoons sugar
- 1⁄2 teaspoon grated lemon peel
- 1⁄4 cup margarine or 1⁄4 cup butter, melted
- 24 ounces cream cheese, softened
- 3⁄4 cup sugar
- 3 eggs
- 1 cup whipping cream
- 3 tablespoons fresh lemon juice
- 1⁄4 teaspoon salt
- 1 tablespoon grated lemon peel
- 1 cup lemon curd
- 1⁄2 cup whipping cream
- 1 tablespoon sugar
- Heat oven to 350 degrees F. In medium bowl, combine all crust ingredients; mix well. Press in bottom and 1 inch up sides of ungreased 9-inch spring-form pan.
- In large bowl, beat cream cheese until fluffy. Gradually add 3/4 cup sugar, beating until smooth. Add eggs 1 at a time, beating well after each addition.
- Add 1 cup whipping cream, lemon juice and salt; beat until smooth. Stir in lemon peel. Pour into crust-lined pan.
- Bake at 350 degrees F. for 55 to 65 minutes or until set. Cool in pan completely.
- In small bowl, stir lemon curd to soften mixture. Spread smoothly over top of cheesecake to within 1/2-inch of edge. Refrigerate several hours or overnight.
- Just before serving, carefully run knife around sides of pan to loosen. Remove sides of pan. In small bowl, beat 1/2 cup whipping cream and 1 tablespoon sugar until stiff peaks form. Pipe or spoon whipped cream around edge of cheesecake. Garnish with lemon peel, if desired. Store in refrigerator.
- TIP: To prevent cracks on top of cheesecake, place pan of water on rack below cheesecake during baking.
The cheesecake itself has just a hint of lemon flavor. The real flavor power punch comes from the lemon curd on the top. It is very rich (like cheesecakes are) so I would recommend cutting it into smaller pieces. I got 12 pieces out of mine and it was almost too much after a full supper. It is very tangy and sweet but very good.