Lemon-Swirled Cheesecake Recipe

Name: Lemon-Swirled Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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
Preheat oven to 400u00b0.
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 400u00b0 for 10 minutes; cool on a wire rack.
3
Reduce oven temperature to 325u00b0.
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 325u00b0 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.

1146

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Crust:, 2/3 cup all-purpose flour, 2 tablespoons sugar, 2 tablespoons chilled butter or stick margarine, cut into small pieces, and more.

Yes, Lemon-Swirled Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon-Swirled Cheesecake

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