Luscious Lemon Cheesecake

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Prep Time

25mins

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Time to Table

10hr 25mins

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Serves

12

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Ingredients

  • 2 cups animal crackers, finely crushed
  • 3 tablespoons butter, melted
  • 3 8-ounce packages cream cheese, softened
  • 1 cup Daisy Sour Cream
  • 3/4 cup sugar
  • 1/4 cup fresh lemon juice
  • 1 teaspoon grated lemon peel
  • 5 large eggs
  • 1/3 cup all purpose flour
  • 1/2 cup lemon curd

Ingredients

  • 2 cups animal crackers, finely crushed
  • 3 tablespoons butter, melted
  • 3 8-ounce packages cream cheese, softened
  • 1 cup Daisy Sour Cream
  • 3/4 cup sugar
  • 1/4 cup fresh lemon juice
  • 1 teaspoon grated lemon peel
  • 5 large eggs
  • 1/3 cup all purpose flour
  • 1/2 cup lemon curd

Directions

  1. Heat the oven to 350 degrees. Bring 2 cups of water to a boil. Place a 9-inch square pan on the bottom oven rack; pour the boiling water into the pan.
  2. Spray the bottom of a 9-inch spring-form pan. Mix the animal cracker crumbs and the melted butter; press in the bottom of the spring-form pan. Bake the crust for 5 minutes and remove from the oven. Spray the sides of the pan generously with cooking spray.
  3. Beat the cream cheese, sour cream and sugar at medium speed until creamy, scraping the sides of the bowl if necessary. Beat in the lemon juice and lemon peel. Beat in the eggs, 1 at a time, beating after each addition. Scrape the sides of the bowl if necessary. Stir in the flour. Pour the filling over the crust. Place the cheesecake on the middle oven rack.
  4. Bake for 55 to 60 minutes or until the cheesecake sets and the center jiggles slightly. Turn off the oven. Leave the cheesecake in oven with the door partway open for 30 minutes. Remove from the oven and run a knife around the edge to loosen.
  5. Cool for 1 hour and then spread the lemon curd evenly over the top of the cheesecake. Cover loosely and refrigerate for 8 hours or overnight.
  • Calories:554
  • Cholesterol:165
  • Protein:10
  • Sodium:405
  • Total Carbohydrate:51
  • Total Fat:35

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