Lemon-Swirled Cheesecake

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.

Yield: 16 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 310
  • Calories from fat: 33%
  • Fat: 11.4g
  • Saturated fat: 6.4g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 0.6g
  • Protein: 12.2g
  • Carbohydrate: 39g
  • Fiber: 0.2g
  • Cholesterol: 126mg
  • Iron: 0.7mg
  • Sodium: 458mg
  • Calcium: 155mg

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

Preparation

  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.
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