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Source: FamilyTime Community Cookbook

Lemon Curd Cheesecake
This is not your ordinary cheesecake! Make sure you allow enough time to savor every last bite of this citrus sensation!
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Serves: 16 servings
Prep Time: 30 minutes
Cook Time: 65 minutes
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1 1/2 cups finely crushed vanilla wafer cookies, (40 cookies)
2 teaspoons Grated lemon peel
1/4 cup butter or margarine, melted
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
3/4 cup lemon curd
3 eggs
frozen raspberries, if desired




Heat oven to 325 degrees. Mix cookie crumbs, 1 teaspoon of the lemon peel and the butter. Press evenly in bottom and up side of springform pan, 9x3 inches.

Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in sugar, lemon curd and reaminig 1 teaspoon lemon peel until smooth. Beat in eggs, one at a time . Pour over crust.

Bake 55 to 65 minutes or until center is set; cool 30 minutes. Run metal spatual along side of cheesecake to loosen. Refrigerate at least 2 hours but no longer than 48 hours.

Remove side of pan. Ganish with raspberries.





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