Lemon Curd Cheesecake Recipe

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Lemon Curd Cheesecake
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Ingredients
9
Count
Nutrition
3965
Calories
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Ingredients:

Directions:

  1. Heat the oven to 300 degrees.
  2. You’ll begin with a lemon cake mix. Before you start, reserve 1/4 cup of the mix for later. Now mix in the butter and lemon zest until crumbly.
  3. Spray your pans with cooking spray and then scoop some of the crust mix into each of your pans. We used these fun 3-inch cake pans with a lift out bottom. They’re awesome! Press the crust mix down into the bottom and up the sides a bit. This recipe will make about ten 3-inch cakes. Reserve the remainder of your crust mix in a small bowl while you stir up the cream cheese batter.
  4. Combine reserved cake mix, softened cream cheese, pudding, sugar and sour cream on medium speed until smooth and creamy. Beat in eggs, one at a time, until mixed. It will look heavenly and it will taste even better. Resisting the urge to dip your fingers in the batter, spoon the mixture in on top of your crusts, filling each cake up about two-thirds of the way. The filling will rise and then sink back down as it cools.
  5. Bake in a preheated oven for about thirty minutes. Begin checking around 25 minutes. You want each cake to be firm around the edges but still a bit jiggly in the center. Remove from the oven.
  6. Cool on the counter for about twenty minutes and then refrigerate for twenty more before loosening and removing from the pans. You’re going to want to pop them out before then, but trust me, it will only end in tears! Let them firm up completely in the fridge before working your magic. During this time, keep your batter in the fridge, lightly covered until your pans are free to make the remaining cheesecakes. Then repeat the process until you’ve used up all your batter.
  7. Once removed from the pans, cover and refrigerate your cakes 4 hours or overnight…if you trust your husband not to sneak in and “taste test” them for you. It’s your call.
  8. When you’re ready to serve, top with one tablespoon each of lemon curd. Pipe on whipped cream and top with a half slice of lemon. Now call your girlfriends over for lunch and wow them with this little nibble of sunshine that will have them raving! Enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3964.8 Kcal (16600 kJ)
Calories from fat 2611.52 Kcal
% Daily Value*
Total Fat 290.17g 446%
Cholesterol 1274.28mg 425%
Sodium 2329.75mg 97%
Potassium 1422.4mg 30%
Total Carbs 299.43g 100%
Sugars 101.89g 408%
Dietary Fiber 0.22g 1%
Protein 56.96g 114%
Vitamin C 3.7mg 6%
Vitamin A 1.1mg 38%
Iron 7.2mg 40%
Calcium 770.4mg 77%
Amount Per 100 g
Calories 349.91 Kcal (1465 kJ)
Calories from fat 230.48 Kcal
% Daily Value*
Total Fat 25.61g 446%
Cholesterol 112.46mg 425%
Sodium 205.61mg 97%
Potassium 125.53mg 30%
Total Carbs 26.43g 100%
Sugars 8.99g 408%
Dietary Fiber 0.02g 1%
Protein 5.03g 114%
Vitamin C 0.3mg 6%
Vitamin A 0.1mg 38%
Iron 0.6mg 40%
Calcium 68mg 77%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 103.4
    Points
  • 112
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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