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Lemon Supreme Cheesecake Recipe

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This recipe for Lemon Supreme Cheesecake is from My Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
1 1/2 C wafer crumbs (40 cookies)l
2 tbl sugar
1/2 tsp grated lemon peel
1/4 C butter, melted

Filling:
3 8 oz pkgs cream cheese, softened
3/4 C sugar
3 eggs
1 C whipping cream
1 tbl grated lemon peel
3 tbl lemon juice
1/4 tsp salt

Topping:
1 jar or 1 C lemon curd (10-11 1/4 oz)
1/2 C whipping cream
1 tbl sugar
Directions:
Directions:
Heat oven to 325º.

In medium bowl, mix crust ingredients until combined. In ungreased 9-inch springform pan, press crumb mixture in bottom and 1 inch up side. For best results do not use dark pan.

In large bowl, beat cream cheese until fluffy. Gradually beat in 3/4 C sugar until smooth. Add eggs one at a time, beating well after each addition. On low speed, beat in 1 C whipping cream, the lemon peel, juice and salt until smooth. Pour into crust-lined pan. Bake 55-60 minutes until set but slightly jiggly in the center. Cool in pan on cooling rack 20 minutes. Carefully run knife around side of pan to loosen, but do not remove side of pan. Cool 1 ½ hours.

In small bowl, stir lemon curd to soften mixture; spread evenly over top of cheesecake to within 1/2 inch of edge. Refrigerate at least 3 hours or overnight. Just before serving remove side of pan.

In small bowl, beat 1/2 C whipping cream and 1 tbl sugar until stiff peaks form. Spoon or pipe whipped cream around edge of cheesecake. Keep refrigerated.
Number Of Servings:
Number Of Servings:
8

 

 

 

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