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Categories:Viewed: 28 - Published at: 4 years ago
Ingredients
- 6 oz graham crackers, broken
- 6 tbsp (3/4 stick) butter, melted
- 1/2 cup prepared lemon curd
- None None FOR THE FILLING
- 2 pkg (8 oz each) cream cheese, softened
- 1/3 cup sugar
- 1 1/2 tsp finely grated lemon peel
- 2 None eggs
Method
- Preheat the oven to 350°F. Lightly grease an 8-inch square baking pan. Line with parchment paper, extending the paper 1 inch above edges for handles.
- Place graham crackers in a food processor; process until finely crushed. Add butter; process until well combined. Press into bottom of prepared pan. Refrigerate while preparing filling,
- For the filling, beat cream cheese, sugar and lemon peel in a large bowl with an electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Pour filling over crust in pan.
- Bake 40-45 mins. Turn off oven. Cool cheesecake in oven with door ajar. Spread cheesecake with lemon curd. Cover.
- Refrigerate 3 hours or overnight, until set. Cut into squares to serve.
