1 1/2 cups finely crushed vanilla wafer cookies (about 40 cookies), or 1 1/2 cups graham cracker crumbs
2 teaspoons grated lemon peel, divided
1 teaspoon vanilla extract
1/4 cup butter or margarine, melted
3 packages (8 ounces each) cream cheese, softened
3/4 cup granulated sugar
3/4 cup store-bought lemon curd*
Fresh raspberries or strawberries
Whipped Cream or Non-dairy whipped topping, thawed (for piping around edges of cheesecake)
Lemon Curd Whipped Cream (optional)
1/2 cup heavy whipping cream
1 tablespoon store-bought lemon curd*
1. Heat oven to 325ºF (160ºC). Mix cookie crumbs, 1 teaspoon of the lemon peel and the butter. Press evenly in bottom and up sides of 9 x 3-inch high springform pan.
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 and the vanilla extract, until smooth. Beat in eggs, one at a time. Pour over crust.
3. Bake for 55 to 65 minutes or until center is set; let cool 30 minutes. Run metal spatula along side of cheesecake to loosen. Refrigerate at least 2 hours but no longer than 48 hours.
4. Release sides of springform pan. Place cheesecake on serving plate or cake plate. Pipe whipped cream or non-dairy whipped topping around edges of cheesecake and garnish with raspberries or strawberries (optional). Serve with lemon curd-whipped cream if desired.
Lemon Curd Whipped Cream
In a chilled mixing bowl (with chilled beaters), with electric mixer, whip the heavy whipping cream with the lemon curd until soft peaks form. Place in an attractive bowl with serving spoon, and pass around for guests to serve themselves. Makes 1 cup.
*Note: Lemon curd can be purchased at most supermarkets on the jam and jelly aisle.
Makes 16 servings.
Photograph taken by Diana Baker Woodall© 2003
Date: December 25, 2003