Lemon Curd Topped Cheesecake

Name: Lemon Curd Topped Cheesecake
Prep time: 20 min
Total time: 370 min
Yield: 12
Ingredients: 10 HONEY MAID Honey Grahams, finely crushed (about 1-1/4 cups crumbs); ¼ cup butter, melted; 3 pkg. brick cream cheese, softened; 1½ cups sugar, divided; 6 eggs, divided; 2 Tbsp. lemon zest, divided; ½ cup lemon juice; 2 Tbsp. butter

Show off your kitchen skills with this baked cheesecake. The simple homemade lemon curd, made in the microwave, is the best part of this delicious dessert recipe!

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 12 servings, 1/12 of cheesecake topped with 2 Tbsp. lemon curd.

Ingredient list

10 HONEY MAID Honey Grahams, finely crushed (about 1-1/4 cups crumbs)
¼ cup butter, melted
3 pkg. (8 oz. each) brick cream cheese, softened
1½ cups sugar, divided
6 eggs, divided
2 Tbsp. lemon zest, divided
½ cup fresh lemon juice
2 Tbsp. butter

Directions

Heat oven to 350°F.

Combine graham crumbs and melted butter; press onto bottom of 9-inch springform pan. Refrigerate until ready to use.

Beat cream cheese and 3/4 cup of the sugar in large bowl with mixer until well blended. Add 3 eggs, one at a time, mixing on low speed after each just until blended. Stir in 1 Tbsp. lemon zest. Pour over crust.

Bake 45 to 50 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.

Refrigerate cheesecake 4 hours. Meanwhile, whisk remaining eggs with remaining sugar in medium microwaveable bowl until blended. Stir in lemon juice and remaining lemon zest. Add 2 Tbsp. butter.

Microwave on HIGH 2 min.; whisk until butter is completely melted and mixture is well blended. Microwave an additional 2 min. or just until sauce comes to boil and is slightly thickened; stir. Cool completely. Refrigerate until ready to use.

Spoon about 2 Tbsp. lemon curd over each cheesecake slice just before serving.

Recipe Tips

Size-WiseSweets can be part of a balanced diet but remember to keep tabs on portions.
Make AheadThe lemon curd can be cooked ahead of time. Cool, then refrigerate up to 1 week before using as directed.
Note
If using a dark nonstick springform pan, reduce the oven temperature to 325°F.