Lemon cheesecake
Lemon cheesecake
Ingredients/Components
- eggs - 3 item
- cornstarch - 2 tbsp
- lemon juice - 2 tbsp
- butter, melted - 3 tbsp
- grated lemon peel - 1 tbsp
- cup sugar - 1 item
- pkgs
- cup light sour cream - 3/4 item
- jar lemon curd, light yellow - 1 item
- Beat in eggs, then stir in sour cream, lemon peel and juice
- cup sliced toasted almonds - 1 item
How to make lemon cheesecake:
Mix sugar and cornstarch, add cream cheese, beat until smooth. Beat in eggs, then stir in sour cream, lemon peel and juice. Put 3/4 cup into a small bowl, stir in 1/2 cup lemon curd. Pour 1/2 remaining filling into pan. Then pour on curd mixture and then remaining filling on top of that. Bake for 1 hour at 325 degrees. Cool on rack for 20 minutes. Spread with rest of lemon curd, chill and serve.Crust:35 vanilla wafer cookies, crushed finely1 cup sliced toasted almonds3 tbsp. butter, melted Mix together and pat into the bottom of springform pan.Recipe categories: Desserts, Puddings and mousses, Egg.
Rating:
Related ingredients:
sugar, cinnamon, eggs, vanilla, milk, pinch of salt, can crushed pineapple, container of cool whip
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