HONEY MAID Lemon Curd Cheesecake

HONEY MAID Lemon Curd Cheesecake

Prep time20 min
Total time6hr 0min
ServingsMakes 12 servings, 1 piece (96 g) and 2 Tbsp. (30 mL) sauce each.
  • 1¼ cups Honey Maid Crumbs
  • ¼ cup butter, melted
  • 3 pkg. (250 g each) brick cream cheese, softened
  • 1½ cups sugar, divided
  • 2 Tbsp. zest and 1/2 cup juice from 2 large lemons, divided
  • 6 eggs, divided
  • 2 Tbsp. butter
  • Heat oven to 350°F.
  • Combine crumbs and melted butter; press onto bottom of 9-inch springform pan.
  • Beat cream cheese, 3/4 cup sugar and 1 Tbsp. lemon zest in large bowl with mixer until blended. Add 3 eggs, one at a time, mixing on low speed after each just until blended. 
  • Pour over crust.
  • Bake 45 to 50 min. or until centre of cheesecake is almost set. Run knife around rim of pan to loosen cake; cool before rimming rim. 
  • Refrigerate cheesecake 4 hours. 
  • Meanwhile, whisk remaining eggs and 3/4 cup sugar in medium microwaveable bowl until blended. Add remaining lemon juice, remaining lemon zest and 2 Tbsp. butter. Microwave on HIGH 2 min.; whisk until butter is completely melted and mixture is well blended. Microwave an additional 2 min. or just until mixture comes to boil and is slightly thickened; stir. Cool completely, then refrigerate until ready to use.
  • Drizzle lemon curd sauce evenly over cheesecake slices before serving.
Recipe Tips
  • Make Ahead
    The lemon curd sauce can be prepared ahead of time.  Refrigerate up to 1 week before using as directed.
  • Size-Wise
    Savour a serving of this indulgent special-occasion dessert. And since this delicious cheesecake make 12 servings, it's the perfect dessert to serve at your next party. 


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Fat 28g 
   Saturated 16g 
Cholesterol 170mg 
Sodium 400mg 
Carbohydrate 36g 
   Dietary fiber 1g 
   Sugars 30g 
Protein 9g 
Calcium7 %DV
Iron4 %DV
Potassium3 %DV

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