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Lemon Supreme Cheesecake
Lemon Supreme Cheesecake
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Prep Time:
20 minutes
Total Time:
5 hours 50 minutes
Creamy and luscious cheesecake, easy to whip up and feeds 16.
Ingredients:
  • 1 1/2 cups vanilla wafer crumbs (40 cookies)
  • 2 tablespoons sugar
  • 1/2 teaspoon grated lemon peel
  • 1/4 cup butter, melted
  • 3 packages (8 oz each) cream cheese, softened
  • 3/4 cup sugar
  • 3 eggs
  • 1 cup whipping (heavy) cream
  • 1 tablespoon grated lemon peel
  • 1 jar (10 or 11 1/4 oz) lemon curd (about 1 cup)
  • 1/2 cup whipping (heavy) cream
  • 1 tablespoon sugar
Instructions:
  • Preheat oven to 325°F. Combine crust ingredients in a medium bowl. Press crumb mixture into an ungreased 9-inch springform pan, covering the bottom and going up 1 inch on the sides. Avoid using a dark pan for optimal results.
  • In a large bowl, use an electric mixer to beat cream cheese until fluffy. Gradually mix in 3/4 cup sugar until smooth. Add eggs one at a time, beating well after each addition. Then, on low speed, mix in 1 cup whipping cream, lemon peel, lemon juice, and salt until smooth. Pour the mixture into the crust-lined pan.
  • Bake for 55 to 60 minutes, or until the center is set, with just a slight jiggle. Allow it to cool in the pan on a wire rack for 20 minutes. Gently run a knife along the sides of the pan to loosen the edges, leaving the pan intact. Let it cool for an additional 1 hour and 30 minutes before serving.
  • Stir lemon curd in a small bowl until smooth, then spread evenly over the top of the cheesecake, leaving a 1/2-inch border. Chill in the refrigerator for at least 3 hours or overnight.
  • Before serving, gently remove the side of the pan. Using an electric mixer on high speed, whip 1/2 cup of whipping cream with 1 tablespoon of sugar in a small bowl until stiff peaks form. Carefully spoon or pipe the whipped cream around the edge of the cheesecake. For an extra touch, garnish with lemon peel. Keep refrigerated until ready to serve.

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