Ingredients for Light Creamy Layered Lemon Cheesecake
- Flour
- Margarine
- Nuts
- 16 ounces (2 packages) cream cheese, softened
- Powdered Sugar
- Cool Whip
- Instant Lemon Pudding
- Milk
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Light Creamy Layered Lemon Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Light Creamy Layered Lemon Cheesecake
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until evenly moistened. Press mixture into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
- Make the lemon curd: In a medium saucepan, whisk together egg yolks, sugar, cornstarch, lemon juice, and lemon zest. Cook over medium heat, whisking constantly, until thickened (about 5-7 minutes). Remove from heat and stir in butter until melted and smooth. Strain through a fine-mesh sieve to remove lumps. Let cool slightly.
- Prepare the cream cheese filling: In a large bowl, beat cream cheese and sugar until smooth and creamy. Beat in eggs one at a time, then stir in vanilla extract. Gently fold in the cooled lemon curd.
- Assemble the cheesecake: Pour the lemon curd into the chilled crust. Top with the cream cheese filling. Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until the center is almost set. Let cool completely in the oven with the door slightly ajar. Then refrigerate for at least 4 hours, or preferably overnight, before serving.
- Serve chilled and enjoy! Garnish with fresh berries or whipped cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
213 g
Sugar
950g
Fat
981g
Carbs
191g
