Description
A delightful fusion of creamy cheesecake and tangy lemon curd, this dessert is perfect for gatherings and celebrations.
Ingredients
Scale
- 1 1/2 cups of buttery shortbread cookies, crushed
- 1/2 cup of unsalted butter, melted
- 2 (8 oz) packages of cream cheese, softened
- 1 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 3 large eggs
- 1 cup of lemon curd
- 1/2 cup of sour cream
- Zest of 1 lemon
Instructions
- Preheat the oven to 325°F (163°C).
- Combine crushed shortbread cookies and melted butter in a mixing bowl. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- Beat the cream cheese in another bowl until smooth. Add the sugar and vanilla, mixing until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon curd, sour cream, and lemon zest until just combined.
- Pour the cheesecake filling over the crust in the pan.
- Bake for 45-50 minutes or until the center is set but still slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven for an hour.
- Remove from the oven and let cool, then refrigerate for at least 4 hours before serving.
Notes
For a twist, try using flavored curds like raspberry. Use sugar alternatives if necessary for diabetes-friendly options.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 27g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg