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HONEY MAID Lemon Curd Cheesecake

Prep time

15 min

Total time

5 hr 5 min

Servings

Makes 12 servings, one slice (96 g) and 2 Tbsp. (30 mL) sauce each.

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    Ingredients
    • 1-1/4 cups Honey Maid Crumbs
    • 1/4 cup butter, melted
    • 3 pkg. (250 g each) brick cream cheese, softened
    • 1-1/2 cups sugar, divided
    • 6 eggs, divided
    • 2 Tbsp. grated lemon zest, divided
    • 1/2 cup fresh lemon juice
    • 2 Tbsp. butter
Preparation
  • Preheat  oven to 350°F. Mix crumbs and melted butter until well blended; press firmly onto bottom of 9-inch springform pan. Set aside. Beat cream cheese and 3/4 cup of the sugar in large bowl with electric mixer on medium speed until well blended. Add 3 of the eggs, one at a time, mixing on low speed after each addition just until blended. Stir in 1 Tbsp. of grated lemon peel. Pour over crust.
  • Bake  45 to 50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely. Refrigerate at least 4 hours or overnight.
  • Meanwhile,  beat remaining 3 eggs and remaining 3/4 cup sugar with wire whisk until well blended. Add remaining 1 Tbsp. lemon peel, the lemon juice and 2 Tbsp. butter; mix well. Microwave on HIGH 2 min.; beat until butter is completely melted and mixture is well blended. Microwave an additional 2 min. or until mixture just comes to boil and is slightly thickened; stir. Cool completely. Cover and refrigerate until ready to use. Drizzle sauce evenly over cheesecake slices before serving.

Recipe Tips

Make AheadLemon curd can be made up to 1 week in advance. Store in tightly covered clean jar in refrigerator until ready to use.

Size-WiseSavour a serving of this indulgent, special occasion dessert that is perfect for a party. One cheesecake makes enough for 12 servings.

105486

Nutrition Information

Nutrition per serving

  • Calories

    440

  • Fat

    29g

  • Saturated

    14g

  • Cholesterol

    160mg

  • Sodium

    410mg

  • Carbohydrate

    40g

  • Fibre

    0g

  • Sugars

    28g

  • Protein

    7g

  • Vitamin A

    20%DV

  • Vitamin C

    10%DV

  • Calcium

    15%DV

  • Iron

    6%DV

This recipe features:

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