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Lemon Swirled Cheesecake




Source of Recipe


billk54


List of Ingredients




Crust:
• 3/4 c flour
• 2 T. chilled butter
• 2 T. sugar
• 1 T. ice water

Filling:
• 3 (8 oz) fat free cream cheese, softened
• 2 (8 oz) 1/3 less fat cream cheese, softened
• 1 3/4 c. sugar
• 2 1/2 tsp. grated lemon rind
• 1/4 tsp. salt
• 3 T. flour
• 2 tsp. vanilla
• 5 large eggs
• 1 c. lemon curd


Recipe



Preheat oven to 400 degrees. Prepare crust by cutting flour and sugar into butter until mixture resembles a coarse meal. Add ice water and mix lightly. Do not allow dough to form a ball. Firmly press mixture into bottom of a 9-inch spring form pan coated with cooking spray. Bake at 400 degrees for 10 minutes. Cool on wire rack. Reduce oven temperature to 325 degrees. Prepare filling by beating softened cheese at high speed until smooth. Add sugar, lemon rind, salt, flour, and vanilla. Mix well. Add eggs, one at a time, beating well after each addition. Pour the cheese mixture into the prepared pan. Spoon mounds of lemon curd over the filling and swirl together using the tip of a knife. Bake at 325 degres for 1 hour and 15 minutes or until cheesecake is almost set. Remove cheesecake from oven and cool to room temperature. Cover and chill at least 8 hours. Garnish with thin slices of lemon and mint leaves. Serves 16.