1 1/2 cups finely crushed vanilla wafer cookies (40 cookies), OR 1 1/2 cups crushed 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 sugar
3/4 cup lemon curd*
Whipped Cream or Non-dairy whipped topping, thawed (for piping around edges of cheesecake)
Fresh strawberries or raspberries
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 (or graham cracker crumbs, if using), 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 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. Release side of springform pan. Place cheesecake on serving plate or cake plate. Pipe whipped cream or non-dairy topping around edges of cheesecake and garnish with strawberries or raspberries (optional). If desired, serve with Lemon Curd Whipped Cream.
Makes 16 servings.
Lemon Curd-Whipped Cream
With chilled beaters and a chilled mixing bowl, beat the heavy whipping cream and lemon curd until soft peaks form. Serve with cheesecake.
*Note: Lemon curd may be purchased at most supermarkets. It can usually be found on the jam and jelly aisle.
Photograph taken by Diana Baker Woodall© 2003
Date: December 25, 2003