Ingredients for Lemon Supreme Cheesecake
- Vanilla Wafer Crumbs
- 1 tablespoon (10g) granulated sugar
- 2 tablespoons finely grated lemon zest
- Margarine
- 3 (8 ounce) packages cream cheese, softened
- 4 large eggs
- ½ cup (120ml) heavy whipping cream
- Fresh Lemon Juice
- Pinch of salt
- 1 cup prepared lemon curd
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How to Make Lemon Supreme Cheesecake
- Preheat oven to 350°F (175°C).
- Prepare the crust: In a medium bowl, combine crust ingredients (see below). Mix thoroughly until crumbly.
- Press the crust mixture into the bottom and 1 inch up the sides of an ungreased 9-inch springform pan.
- Bake the crust for 10-12 minutes, or until lightly golden.
- While the crust bakes, prepare the cheesecake filling: In a large bowl, beat cream cheese until completely smooth and fluffy.
- Gradually add ¾ cup (150g) granulated sugar, beating until well combined and smooth.
- Add eggs one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl.
- Stir in 1 cup (240ml) heavy whipping cream, ⅓ cup (75ml) fresh lemon juice, and a pinch of salt.
- Beat until the mixture is completely smooth and creamy.
- Gently fold in 2 tablespoons of finely grated lemon zest.
- Pour the filling into the prepared crust.
- Bake for 55-65 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This helps prevent cracking.
- Remove from the oven and let cool completely in the pan on a wire rack.
- Once completely cool, refrigerate for at least 4 hours, or preferably overnight.
- Prepare the lemon curd topping: In a small bowl, gently stir the lemon curd until smooth and spreadable.
- Spread the lemon curd evenly over the top of the chilled cheesecake, leaving a ½-inch border.
- Refrigerate for at least 30 minutes to allow the curd to set.
- Prepare the whipped cream topping: In a chilled bowl, beat ½ cup (120ml) heavy whipping cream and 1 tablespoon (10g) granulated sugar until stiff peaks form.
- Pipe or spoon the whipped cream around the edge of the cheesecake.
- Garnish with extra lemon zest, if desired.
- Carefully run a thin knife around the edges of the springform pan before removing the sides.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
52g
Fat
75g
Carbs
9g
