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Lemon-Swirled Cheesecake

Randy Mayor
Yield 16 servings (serving size: 1 slice)
Herb lovers: Try adding 1 tablespoon finely chopped fresh rosemary to the crust. If your springform pan is made of dark metal, cook the cheesecake 5 to 10 minutes less.

Ingredients

  • Crust:
  • 2/3 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons chilled butter or stick margarine, cut into small pieces
  • 1 tablespoon ice water
  • Cooking spray
  • Filling:
  • 3 (8-ounce) blocks fat-free cream cheese, softened
  • 2 (8-ounce) blocks 1/3-less-fat cream cheese, 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

Nutrition Information

  • calories 310
  • caloriesfromfat 33 %
  • fat 11.4 g
  • satfat 6.4 g
  • monofat 3.5 g
  • polyfat 0.6 g
  • protein 12.2 g
  • carbohydrate 39 g
  • fiber 0.2 g
  • cholesterol 126 mg
  • iron 0.7 mg
  • sodium 458 mg
  • calcium 155 mg

How to Make It

  1. Preheat oven to 400°.

  2. To prepare the crust, lightly spoon flour into a dry measuring cup, and level with a 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 or until 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° for 10 minutes; cool on a wire rack.

  3. Reduce oven temperature to 325°.

  4. 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.

  5. 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° 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.