Cookies, Candy & Desserts |
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Lemon Curd Cheese Cake - 2005
Recipe courtesy of Charlene Wozny
INGREDIENTS
PREPARATION
Heat oven to 325 degrees. Mix cookie crumbs, 1 teaspoon lemon peel and the melted butter. Press evenly into bottom and up sides of a springform pan.
Beat cream cheese until smooth. Gradually beat in sugar, lemon curd, and remaining lemon peel until smooth. Beat in eggs one at a time. Pour over crust.
Bake 55-65 minutes or until center is set. Cool for 30 minutes.
Top with raspberries and whipped cream flavored with 1 tablespoon lemon curd.
- 1 ½ cups vanilla wafer cookies -- crushed
- 2 tablespoons lemon peel -- grated
- ¼ cup butter -- melted
- 3 8 oz pkgs cream cheese -- softened
- ¾ cup sugar
- ¾ cup lemon curd
- 3 eggs
PREPARATION
Heat oven to 325 degrees. Mix cookie crumbs, 1 teaspoon lemon peel and the melted butter. Press evenly into bottom and up sides of a springform pan.
Beat cream cheese until smooth. Gradually beat in sugar, lemon curd, and remaining lemon peel until smooth. Beat in eggs one at a time. Pour over crust.
Bake 55-65 minutes or until center is set. Cool for 30 minutes.
Top with raspberries and whipped cream flavored with 1 tablespoon lemon curd.