Lemon Curd Cheesecake

1. 1

   Preheat oven to 350F.

2. 2

   Mix graham crumbs and melted butter until well blended; press firmly onto bottom of 9-inch springform pan.

3. 3

   Set aside.

4. 4

   Beat cream cheese and 3/4 cup of the sugar in large bowl with electric mixer on medium speed until well blended.

5. 5

   Add 3 of the eggs, one at a time, mixing on low speed after each addition just until blended.

6. 6

   Stir in 1 Tbsp.

7. 7

   of grated lemon peel.

8. 8

   Pour over crust.

9. 9

   Bake 45 to 50 min.

10. 10

    or until centre is almost set.

11. 11

    Run knife around rim of pan to loosen cake; cool completely.

12. 12

    Refrigerate at least 4 hours or overnight.

13. 13

    Meanwhile, beat remaining 3 eggs and remaining 3/4 cup sugar with wire whisk until well blended.

14. 14

    Add remaining 1 Tbsp.

15. 15

    lemon peel, the lemon juice and 2 Tbsp.

16. 16

    butter; mix well.

17. 17

    Microwave on HIGH 2 min.

18. 18

    ; beat until butter is completely melted and mixture is well blended.

19. 19

    Microwave an additional 2 min.

20. 20

    or until mixture just comes to boil and is slightly thickened; stir.

21. 21

    Cool completely.

22. 22

    Cover and refrigerate until ready to use.

23. 23

    Drizzle sauce evenly over cheesecake slices before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.