Lemon-Swirled Cheesecake

Name: Lemon-Swirled Cheesecake
Yield: 16 servings (serving size: 1 slice)
Ingredients: Crust:; ⅔ 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 ¾ cups sugar; 3 tablespoons all-purpose flour; 2 ½ teaspoons grated lemon rind; 2 teaspoons vanilla extract; ¼ teaspoon salt; 5 large eggs; 1 cup Lemon Curd

8 Ratings
7 Reviews

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.

Recipe by Cooking Light May 2000

Gallery

Credit: Randy Mayor

Recipe Summary

Yield:

16 servings (serving size: 1 slice)

Nutrition Info

Directions

Step 1
Preheat oven to 400°.

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Step 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.
Step 3
Reduce oven temperature to 325°.
Step 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.
Step 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.

Nutrition Facts

Per Serving:

310 calories; calories from fat 33%; fat 11.4g; saturated fat 6.4g; mono fat 3.5g; poly fat 0.6g; protein 12.2g; carbohydrates 39g; fiber 0.2g; cholesterol 126mg; iron 0.7mg; sodium 458mg; calcium 155mg.

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dbaranda

09/25/2016

I've made this cheesecake several times since it was first published in the magazine and it is always a huge hit! The combination of the fresh and tangy lemon curd and the creamy deliciousness of the cheesecake is amazing and truly memorable. My guests think I'm an incredible baker, and who am I to argue... :) but I'm really just a good judge of great recipes.

LChristiansen

06/30/2012

This is one of my go to recipes for entertaining. No one believes it is low fat.

jb1234

09/21/2011

This is the best recipe! It doesn't get better than this one.

Larawithoutau

07/01/2010

This is a never-fail show stopper cheesecake. Mile high deliciousness!

flowerpot916

12/14/2009

Excellent! I couldn't keep my spoon out of the lemon curd or my fork out of the cheesecake. Simply delicious!

haileej88

06/28/2009

This cheesecake is super delicious. I took it to a party and it was a huge hit. I made a gingersnap crust instead of the recommended crust and that made it even better! My local grocer was out of FF cream cheese and had only two 1/3 less fat so I used half regular half reduced fat. But regardless the flavor of this cheesecake was amazing. Everyone reading this should give it a try. Try it with the gingersnap crust from the CL Pear Gingersnap Cheesecake recipe. You won't be disappointed.

veryberry

06/23/2009

One of my all-time favorite recipes!

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