Directions:
- Pulse first 3 ingredients in a food processor 3 or 4 times or just until blended. Add butter, and pulse 5 or 6 times or until crumbly. Whisk together egg yolks and 1 Tbsp. ice-cold water in a small bowl; add to butter mixture, and process until dough forms a ball and pulls away from sides of bowl, adding up to 1 Tbsp. remaining ice-cold water, 1 tsp. at a time, if necessary. Shape dough into a disk; wrap in plastic wrap. Chill 4 to 24 hours.
- Roll dough into a 14-inch circle on a lightly floured surface. Fit dough into a lightly greased 9-inch dark springform pan, gently pressing on bottom and up sides of pan; trim and discard excess dough. Chill 30 minutes.
- Meanwhile, preheat oven to 325°. Beat cream cheese at medium speed with an electric mixer 3 minutes or until smooth. Gradually add granulated sugar, beating until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Beat in vanilla.
- Pour two-thirds of cheesecake batter (about 4 cups) into prepared crust; dollop 1 cup lemon curd over batter in pan, and gently swirl with a knife. Spoon remaining batter into pan.
- Bake at 325° for 1 hour to 1 hour and 10 minutes or just until center is set. Turn oven off. Let cheesecake stand in oven, with door closed, 15 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely in pan on a wire rack (about 1 hour). Cover and chill 8 to 24 hours.
- Remove sides of pan, and transfer cheesecake to a serving platter. Spoon remaining 1 cup lemon curd over cheesecake, and, if desired, top with Candied Lemon Slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 5411.85 Kcal (22658 kJ) | ||
| Calories from fat | 2314.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 257.2g | 396% | |
|---|---|---|---|
| Cholesterol | 1519.58mg | 507% | |
| Sodium | 3879.42mg | 162% | |
| Potassium | 4616.99mg | 98% | |
| Total Carbs | 692.63g | 231% | |
| Sugars | 393.58g | 1574% | |
| Dietary Fiber | 7.8g | 31% | |
| Protein | 94.46g | 189% | |
| Vitamin C | 0.3mg | 0% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 10.5mg | 58% | |
| Calcium | 687.5mg | 69% | |
| Amount Per 100 g | |||
| Calories | 302.41 Kcal (1266 kJ) | ||
| Calories from fat | 129.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.37g | 396% | |
|---|---|---|---|
| Cholesterol | 84.91mg | 507% | |
| Sodium | 216.78mg | 162% | |
| Potassium | 258mg | 98% | |
| Total Carbs | 38.7g | 231% | |
| Sugars | 21.99g | 1574% | |
| Dietary Fiber | 0.44g | 31% | |
| Protein | 5.28g | 189% | |
| Vitamin A | 0.1mg | 38% | |
| Iron | 0.6mg | 58% | |
| Calcium | 38.4mg | 69% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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