Lemon Cheesecake
Source of Recipe
Springtime Sweets
List of Ingredients
Crust
35 vanilla wafer cookies
1 cup sliced almonds, toasted
3 Tbsp butter, melted
Filling
1 cup sugar
2 Tbsp cornstarch
3 bricks (8 oz each) 1/3-less-fat cream cheese (Neufchâtel), softened
3 large eggs
3/4 cup reduced-fat sour cream
1 Tbsp freshly grated lemon peel
2 Tbsp lemon juice
1 jar (11 oz) lemon curd, preferably light yellow
Yellow liquid food color (optional)
Decoration: sliced almonds and seedless red raspberry spreadable fruit
Recipe
1. Heat oven to 325°F. Lightly grease an 8-in. springform pan.
2. Crust: Process cookies and nuts in a food processor to make fine crumbs. Add butter; pulse to blend. Press on bottom and 1 in. up sides of pan.
3. Filling: Mix sugar and cornstarch in a large bowl. Add cream cheese; beat with mixer until smooth. On low speed beat in eggs just until blended. Stir in sour cream, lemon peel and juice.
4. Scrape 3/4 cup into a small bowl. Stir in 1/2 cup lemon curd. Add drops of food color for a brighter yellow.
5. Pour half the remaining plain Filling into the prepared pan. Gently pour on lemon curd mixture, then remaining filling, and spread gently to cover.
6. Bake 1 hour or until cake is almost set and center still jiggles slightly when touched. Cool in pan on wire rack 20 minutes, then carefully run a thin knife around edge of pan to release cake. Leave cake in pan. Spread with rest of lemon curd. Refrigerate overnight before removing pan sides and decorating.
7. Up to 3 hours before serving: Insert tips of almond slices into top of cake to resemble flower petals (see photo, below). Spoon 1 tsp raspberry spread into a small ziptop bag; cut tip off a corner and pipe “flower” centers.
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