Lemon-Swirled Cheesecake 01
Source of Recipe
Unknown
List of Ingredients
Crust:
2/3 cup all-purpose flour
2 tablespoons sugar
2 teaspoons butter or margarine -- chilled and cut
into small pieces
1 tablespoon ice water
cooking spray
Filling:
24 ounces fat-free cream cheese -- (3-8 oz. blocks), softened
16 ounces 1/3- less-fat cream cheese -- (2- 8 oz. blocks) softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
2 1/2 teaspoons grated lemon rind
2 teaspoons vanilla extract
1/4 teaspoon salt
5 large eggs
1 cup lemon curd
Recipe
Preheat oven to 400 degrees.
To prepare the crust, lightly spoon flour into a dry measuring cup, and level witha knife. Place 2/3 cup flour and 2 tablespoons sugar in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 6 times oruntil mixture resembles coarse meal. With processor on, slowly pour ice water through food chute, processing just until blended (do not allow dough to form a ball). Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400 degrees for 10 minutes; cool on a wire rack.
Reduce oven temperature to 325 degrees.
To prepare the filling, beat cheeses at high speed of a mixer until smooth. Add 1 3/4 cups sugar and the next 4 ingredients (1 3/4 cups sugar through salt); beat well. Add eggs, 1 at a time, beating well after each addition.
Pour the cheese mixture into prepared pan. Spoon mounds of Lemon Curd over filling, and swirl together using the tip of a knife. Bake at 325 degrees for 1 hour and 15 minutes or until cheesecake is almost set. Remove cheesecake from oven, and cool to room temperature. Cover and chill for at least 8 hours. Yield: 16 servings (serving size: 1 slice).
CALORIES 310 (33% from fat); FAT 11.4g (sat 6.4g, mono 3.5g, poly 0.6g); PROTEIN 12.2g; CARB 39g; FIBER 0.2g; CHOL 126mg; IRON 0.7mg; SODIUM 458mg; CALC 155mg
Description:
"cheesecake"
Yield:
"1 Cheesecake"
Servings 16
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