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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 16 |
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This is a great recipe that I found in a Pillsbury cookbook. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. Add 1 cup whipping cream, lemon juice and salt; beat until smooth. Stir in lemon peel. Pour into crust-lined pan.
4. Bake at 350 degrees F. for 55 to 65 minutes or until set. Cool in pan completely.
5. 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.
6. 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.
7. TIP: To prevent cracks on top of cheesecake, place pan of water on rack below cheesecake during baking.
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