Lemon Curd Cheesecake

• Vegetarian

• Produce

  • 2 tsp Lemon peel
  • 1 Raspberries, frozen

• Refrigerated

  • 3 Eggs

• Condiments

  • 1/4 cup Butter or margarine
  • 3/4 cup Lemon curd

• Baking & Spices

  • 3/4 cup Sugar

• Snacks

  • 1 1/2 cups Vanilla wafer cookies

• Dairy

  • 3 packages (8 ounces each cream cheese

Found on bettycrocker.com

Description

Ingredients

• 1 1/2 cups finely crushed vanilla wafer cookies (40 cookies)
• 2 teaspoons grated lemon peel
• 1/4 cup butter or margarine, melted
• 3 packages (8 ounces each) cream cheese, softened
• 3/4 cup sugar
• 3/4 cup lemon curd
• 3 eggs
• Frozen raspberries, if desired

Directions

• 1 Heat oven to 325ºF. Mix cookie crumbs, 1 teaspoon of the lemon peel and the butter. Press evenly in bottom and up side of springform pan, 9x3 inches.
• 2 Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in sugar, lemon curd and remaining 1 teaspoon lemon peel until smooth. Beat in eggs, one at a time. Pour over crust.
• 3 Bake 55 to 65 minutes or until center is set; cool 30 minutes. Run metal spatula along side of cheesecake to loosen. Refrigerate at least 2 hours but no longer than 48 hours.
• 4 Remove side of pan. Garnish with raspberries.

Nutrition