Triple-Lemon Cheesecake Recipe

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Triple-Lemon Cheesecake
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Ingredients
9
Count
Nutrition
284
Calories
Total time
16
Minutes
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Ingredients:

Directions:

  1. Make sure there is a rack in the middle of the oven, then preheat the oven to 350 degrees F, & butter the INSIDE bottom & side of a 9 springform pan. Have a roasting pan ready to hold boiling water for a water bath. Finally, set a kettle of water to boiling.
  2. In a medium bowl, stir together crumbs & butter with a fork until well blended, then press the crumb mixture into the bottom of the prepared pan.
  3. Bake 8-10 minutes or until crust is set, then let cool on a wire rack, while reducing oven temperature to 325 degrees F.
  4. Process sugar & zest in a food processor until zest is finely ground.
  5. In a medium bowl & with an electric mixer, beat cream cheese beginning on low speed & increasing to medium-high, until light & fluffy.
  6. Gradually add sugar mixture, scraping down the side of the bowl with a rubber spatula, & continue beating until smooth.
  7. Add sour cream & lemon juice & beat until well blended, then add eggs one at a time, beating well after each addition.
  8. Wrap the outside of the springform pan with heavy-duty aluminum foil, then pour the filling into the pan & set it in the roasting pan. Place the roasting pan & springform pan combo in the oven & carefully pour in enough boiling water into the roasting pan to reach halfway up the side of the springform pan.
  9. Bake for 70-75 minutes or until the center is almost set but still slightly jiggly. DO NOT OVERBAKE ~ The cheesecake will firm as it cools.
  10. Remove the roasting pan from the oven & let the cheesecake cool in the water bath for 15 minutes, then remove it from the bath & let it cool on a wire rack.
  11. When cool, remove the foil & refrigerate the cheesecake in its pan, loosely covered, for at least 8 hours or overnight, until thoroughly chilled.
  12. When chilled, run a table knofe around the inside edge of the pan & remove the pan's side.
  13. Spread the lemon curd over the top of the cheesecake, then let it stand at room temperature for 20 minutes, before cutting into wedges. ENJOY!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 284.11 Kcal (1190 kJ)
Calories from fat 124.97 Kcal
% Daily Value*
Total Fat 13.89g 21%
Cholesterol 76.27mg 25%
Sodium 177.7mg 7%
Potassium 84.51mg 2%
Total Carbs 36.84g 12%
Sugars 22.54g 90%
Dietary Fiber 1.15g 5%
Protein 4.46g 9%
Vitamin C 5.9mg 10%
Vitamin A 0.1mg 2%
Iron 0.9mg 5%
Calcium 47.1mg 5%
Amount Per 100 g
Calories 271.35 Kcal (1136 kJ)
Calories from fat 119.35 Kcal
% Daily Value*
Total Fat 13.26g 21%
Cholesterol 72.84mg 25%
Sodium 169.72mg 7%
Potassium 80.71mg 2%
Total Carbs 35.18g 12%
Sugars 21.53g 90%
Dietary Fiber 1.1g 5%
Protein 4.25g 9%
Vitamin C 5.6mg 10%
Vitamin A 0.1mg 2%
Iron 0.9mg 5%
Calcium 45mg 5%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.6
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

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