Dessert

Lemon Curd Cheesecake

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prep time

15 min

total time

5 hr 5 min

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kraft

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What You Need

1-1/4 cups Honey Maid Graham Crumbs

1/4 cup butter, melted

3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened

1-1/2 cups sugar, divided

6 eggs, divided

2 Tbsp. grated lemon zest, divided

1/2 cup fresh lemon juice

2 Tbsp. butter

Make It

PREHEAT oven to 350°F. Mix graham crumbs and melted butter until well blended; press firmly onto bottom of 9-inch springform pan. Set aside. Beat cream cheese and 3/4 cup of the sugar in large bowl with electric mixer on medium speed until well blended. Add 3 of the eggs, one at a time, mixing on low speed after each addition just until blended. Stir in 1 Tbsp. of grated lemon peel. Pour over crust.

BAKE 45 to 50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely. Refrigerate at least 4 hours or overnight.

MEANWHILE, beat remaining 3 eggs and remaining 3/4 cup sugar with wire whisk until well blended. Add remaining 1 Tbsp. lemon peel, the lemon juice and 2 Tbsp. butter; mix well. Microwave on HIGH 2 min.; beat until butter is completely melted and mixture is well blended. Microwave an additional 2 min. or until mixture just comes to boil and is slightly thickened; stir. Cool completely. Cover and refrigerate until ready to use. Drizzle sauce evenly over cheesecake slices before serving.