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Prep Time: 35 Minutes Cook Time: 50 Minutes |
Ready In: 85 Minutes Servings: 16 |
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My friend, Gwen, gave me this creamy, lip-smacking recipe, and it's been a crowd-pleaser at my house ever since. The homemade lemon curd on top adds a tart, special touch! The cake can also be made in three store-bought graham cracker pie shells. Ingredients:
1 cup graham cracker crumbs |
2 tablespoons butter, melted |
filling: |
2 packages (8 ounces each) reduced-fat cream cheese |
1 package (8 ounces) fat-free cream cheese |
1-1/3 cups sugar |
1/3 cup lemon juice |
1 tablespoon grated lemon peel |
3 eggs, lightly beaten |
toppings: |
1 cup (8 ounces) reduced-fat sour cream |
4 teaspoons plus 1/2 cup sugar, divided |
1 teaspoon vanilla extract |
4-1/2 teaspoons cornstarch |
1/4 teaspoon salt |
3/4 cup water |
1 egg yolk, beaten |
1/3 cup lemon juice |
1 tablespoon butter |
2 teaspoons grated lemon peel |
Directions:
1. Place a 9-in. springform pan coated with cooking spray on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. In a small bowl, combine cracker crumbs and butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 6-9 minutes or until set. Cool on a wire rack.
3. In a large bowl, beat cream cheeses and sugar until smooth. Beat in lemon juice and peel. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
4. Bake at 325° for 40-45 minutes or until center is almost set. Let stand for 5 minutes. Combine the sour cream, 4 teaspoons sugar and vanilla; spread over top of cheesecake. Bake 10 minutes longer.
5. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
6. In a small heavy saucepan, combine the cornstarch, salt and remaining sugar. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
7. Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter and lemon peel. Cool to room temperature without stirring.
8. Spread over cheesecake. Refrigerate overnight. Remove sides of pan. Yield: 16 servings.
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