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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Herb lovers: Try adding 1 tablespoon finely chopped fresh rosemary to the crust. If your springform pan is made of dark metal, cook the cheesecake 5 to 10 minutes less. Ingredients:
2/3 cup all-purpose flour |
2 tablespoons sugar |
2 tablespoons chilled butter or stick margarine, cut into small pieces |
1 tablespoon ice water |
cooking spray |
3 (8-ounce) blocks fat-free cream cheese, softened |
2 (8-ounce) blocks 1/3-less-fat cream cheese, softened |
1 3/4 cups sugar |
3 tablespoons all-purpose flour |
2 1/2 teaspoons grated lemon rind |
2 teaspoons vanilla extract |
1/4 teaspoon salt |
5 large eggs |
1 cup lemon curd |
Directions:
1. Preheat oven to 400°.
2. To prepare the crust, lightly spoon flour into a dry measuring cup, and level with a knife. Place 2/3 cup flour and 2 tablespoons sugar in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 6 times or until mixture resembles coarse meal. With processor on, slowly pour ice water through food chute, processing just until blended (do not allow dough to form a ball). Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400° for 10 minutes; cool on a wire rack.
3. Reduce oven temperature to 325°.
4. To prepare the filling, beat cheeses at high speed of a mixer until smooth. Add 1 3/4 cups sugar and the next 4 ingredients (1 3/4 cups sugar through salt); beat well. Add eggs, 1 at a time, beating well after each addition.
5. Pour the cheese mixture into prepared pan. Spoon mounds of Lemon Curd over filling, and swirl together using the tip of a knife. Bake at 325° for 1 hour and 15 minutes or until cheesecake is almost set. Remove cheesecake from oven, and cool to room temperature. Cover and chill for at least 8 hours.
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