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Lemon-Swirled Cheesecake


  • Author: Cooking Light May 2000
  • Prep Time: 60
  • Cook Time: 75
  • Total Time: 2 hours 15 minutes
  • Yield: 16 slices 1x

Description

A low-fat, refreshing dessert perfect for any occasion. And half the calories of regular cheesecake! For herb lovers, try adding 1 tablespoon of finely chopped fresh rosemary to the crust.


Scale

Ingredients

Lemon Curd

  • ¾ cup sugar
  • 1 tablespoon grated lemon rind
  • 2 large eggs
  • 2/3 cup fresh lemon juice (3 large lemons)
  • 2 tablespoons butter

Crust

  • 2/3 cup of all-purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons chilled butter or stick margarine, cut into small pieces
  • 1 tablespoon ice water
  • Cooking spray

Filling

  • 3 (8 ounce) blocks fat-free cream cheese, softened
  • 2 (8 ounce) blocks 1/3-less-fat cream cheese, softened
  • 1 ¾ cups sugar or 1 1/2 cups lemon honey
  • 3 tablespoons all-purpose flour
  • 2 ½ teaspoons grated lemon rind
  • 2 tablespoons vanilla extract
  • ¼ teaspoon salt
  • 5 large eggs
  • 1 cup lemon curd dip (see recipe)

Instructions

Lemon Curd

  1. Combine 1st 3 ingredients in sauce pan over medium heat, stirring with a whisk.
  2. Cook until sugar dissolves and mixture is light in color (3 minutes).
  3. Stir in Lemon juice and butter. Cook 5 minutes or until mixture thinly coats back of spoon (stirring constantly with whisk).
  4. Cool, cover and chill.

Crust and Filling

  1. Preheat oven to 400*.
  2. To prepare the crust, lightly spoon flour into a dry measuring cup, and level with a knife. Place 2/3 cup flour and 2 tablespoons sugar and butter in a food processor; pulse 6 times or until mixture resembles coarse meal. With processor on, slowly pour ice water through food chute, processing just until blended (do not allow dough to form a ball). Firmly press mixture into bottom of a 9-inch spring form pan coated with cooking spray. Bake at 400* for 10 minutes; cool on a wire rack.
  3. Reduce oven temperature to 325*.
  4. To prepare the filling, beat cheeses at high speed of a mixer until smooth.
  5. Add 1 ¾ cup sugar or 1 1/2 cup honey and the next 4 ingredients (1 ¾ cup sugar through salt); beat well. Add eggs, 1 at a time, beating well after each addition.
  6. Pour the cheese mixture into prepared pan.
  7. Spoon mounds of lemon curd over filling, and whirl together using the tip of a knife.
  8. Bake at 325* for 1 hour and 15 minutes or until cheesecake is almost set.
  9. Remove cheesecake from oven, and cool to room temperature.
  10. Cover and chill for at least 8 hours.

Notes

  • Serving size:  1/16
  • Calories per serving: 310